Given the interest in the cauliflower rice sushi, I decided to do a second post with some updates as a result of last nights dinner success. This was probably my 7th attempt at making this and I really feel that I have mastered it now. The original recipe and instructions are still important and and you can still find them here: Original Cauliflower Rice Sushi.
I reverse my offer that you can either microwave or fry the cauliflower. You must microwave to cook the cauliflower rice. I also made the rice the night before and I found that having it sit overnight in the fridge also helped to dry it out. I cooked the cauliflower after I had grated it and put in the microwave for about 5-7 minutes. I then added the egg, some hoisin sauce and some rice vinegar and put back in the microwave for another 1-2 minutes.
I let this sit on the counter until it was cooled and put in the fridge overnight so that I could whip together some sushi when we got home from bootcamp last night. Brett picked up some amazing sushi grade tuna and we went to work to quickly make the sushi.
The rice was the best it has ever been. As you can see from the photos below, it cut well, it didn't make the seaweed soggy and I didn't have to lay down avocado before the rice. I made it the exact same way you would make regular sushi.