Don't knock the original three recipes. They would be upset if you assume that the fourth is always better.
Second Version of Cauliflower Rice
Cabbage Sushi with Cream Cheese
- 1/2 acorn squash, cut into strips
- 1 avocado
- 5 cups shredded cabbage
- 1/2 cucumber, cut into strips
- 10 strips of daikon
- 5 nori sheets
- 2 tbls sour cream (low fat)
Recipe makes around 5 rolls at 120 calories per roll. I cut mine into 6 pieces as you can't cut as small as rice sushi or it falls apart. That means 20 calories a piece! YUM.
Directions:Mix together avocado with a little sour cream or plain yogurt. Spread over the sushi paper. Your paper needs to be high quality good grade sushi paper. No cheapness allowed. Otherwise it will fall apart as you are making a rather "wet" sushi compared to the sticky rice.
Spread over the avocado base. Depending on how big you want your rolls, don't be afraid to add lots of cabbage. I used 1 cup of shredded cabbage for each roll.
Add your other ingredients. This time I used sliced cucumber, daikon and some roasted acorn squash. Curious about roasted acorn squash? Read up on my Acorn Squash Fries.
Do not try to move the sushi paper onto the roller. It will fall apart. Rather roll the sushi right off the counter, then transfer the roll onto the bamboo roller and gently roll. Cabbage will fall out of the ends. Its messy. Get over it.
If you have any patience, try to refrigerate your rolls for an hour before you cut them. Be careful cutting, they can fall apart. If you do it right, look at what beautiful sushi you can create!
Give your husband 6 pieces, and take the other 24 pieces for yourself.