Cauliflower Gunkan Maki with Avocado and Crab

Ingredients

In this adaptation, we substitute sushi rice with finely grated cauliflower to make it a low-carb option. Additionally, we incorporate Caucasian flavors by using avocado and crab as the filling, which adds a creamy and delicate sweetness to the dish. We alse have the original recipe for Uni gunkan maki, so you can check it out.

• 1 small head of cauliflower, grated (about 2 cups / 470ml) 1 small head of cauliflower, grated (about 2 cups / 470ml)
• 1 ripe avocado, thinly sliced 1 ripe avocado, thinly sliced
• 200g crab meat 200g crab meat
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Nori seaweed sheets, cut into strips for wrapping Nori seaweed sheets, cut into strips for wrapping

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 18g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Grate the cauliflower using a box grater or food processor until it resembles rice.
2. 2.
   Steam the grated cauliflower for 5 minutes to soften it slightly.
3. 3.
   Allow the cauliflower to cool before handling.
4. 4.
   Take a strip of nori seaweed and place it on a clean surface.
5. 5.
   Take a small handful of the grated cauliflower and shape it into a rectangular mound on the nori strip.
6. 6.
   Place a slice of avocado on top of the cauliflower mound.
7. 7.
   Add a spoonful of crab meat on top of the avocado.
8. 8.
   Sprinkle sesame seeds over the filling.
9. 9.
   Carefully wrap the nori strip around the filling, forming a cylindrical shape.
10. 10.
    Repeat the process with the remaining ingredients.
11. 11.
    Serve the cauliflower gunkan maki with a drizzle of soy sauce on top.

Treat your ingredients with care...

• Cauliflower — Make sure to steam the grated cauliflower just enough to soften it slightly without turning it mushy.
• Avocado — Choose a ripe avocado that is slightly soft to the touch for a creamy texture.
• Crab meat — Use fresh or canned crab meat for convenience. Make sure to remove any shells or cartilage before using.

Tips & Tricks

• For added crunch, you can sprinkle some tempura flakes on top of the filling before wrapping.
• If you prefer a spicier kick, add a few drops of sriracha sauce to the filling.
• Experiment with different fillings such as cooked shrimp, cucumber, or pickled ginger for variety.
• Serve the cauliflower gunkan maki with wasabi and pickled ginger on the side for an authentic touch.
• To make the rolls more visually appealing, garnish with a sprinkle of chopped chives or microgreens.

Serving advice

Serve the Cauliflower Gunkan Maki as an appetizer or as part of a sushi platter. Arrange the rolls on a beautiful platter and garnish with additional sesame seeds and a drizzle of soy sauce. Provide chopsticks and small bowls of soy sauce for dipping.

Presentation advice

Arrange the Cauliflower Gunkan Maki rolls in a neat row on a rectangular plate. Place a small dish of soy sauce in the center for dipping. Garnish the plate with a few sprigs of fresh cilantro or microgreens for a pop of color.