Cauli-Rice Sushi Rolls with Aine Carlin

Vegan rolls really never looked — or tasted — so good…

This post comes from to you from UK blogger and proud vegan, Aine Carlin.

Hearing British vegan chef Aine Carlin’s thoughts on veganism and cooking, we couldn’t help but devour her blog, not to mention a few of her recipes. Her cauliflower-rice sushi rolls caught our eye immediately, and she kindly let us share the recipe with you guys. Aine’s journey started in Ireland, and has included stops in both London and Chicago. Working first as an actress, then in fashion journalism, Aine now lives in a beachside town in Cornwall and has just finished her second book, ‘The New Vegan.” Check back next week to see Aine in a few of our favourite vegan fashion buys, plus learn her top tips on going vegan in a way that best suits you!

Cauli-Rice Sushi Rolls 

Ingredients:

4 nori sheets

1 small head cauliflower

1 spring onion

1 thumbsize piece of ginger

1/2 green chili

Few sprigs of dill

1 large pre-cooked beetroot

1 tbsp sesame oil

2 handfuls spinach

Salt and pepper

Chili flakes

1 tbsp sweet chili sauce

For the quick pickle

1/2 red cabbage

1/2 cucumber

1 large carrot

2 tbsp cider vinegar

Juice 1/2 lemon

1/2 tbsp agave

Few sprigs of dill

For the dip

2 tbsp dairy-free mayo

1 tsp chipotle paste

1 tbsp lemon juice

1 heaped tsp salt

Method:

For the quick pickle, roughly chop vegetables and place in a bowl. Whisk the cider vinegar, agave, lemon juice and salt together and pour over the chopped veg. Stir to combine. Finely chop the dill, stir through to coat and set aside to pickle. Place the cauliflower, spring onion, ginger, chili, dill and a pinch of salt in a food processor. Pulse until it resemblese rice. Set aside. Heat the sesame oil in a skillet and quickly wilt the spinach. season and set aside to cool. Squeeze out any excess liquid and roughly mince.

Slice the beetroot lengthways. Place the nori sheet on a rolling mat, shiny side down and lightly brush with a little sweet chili sauce. Layer on another nori sheet. spoon over half the cauliflower mix, leaving a section at the top of the wrap for sealing purposes. Near the rolling end, evenly distribute the spinach before layering on the beetroot. Season and sprinkle over some chili flakes. Using the mat, tightly roll the sushi wrap away from you, squeezing the roll as you go. Wet the end section with a little water, seal and set aside with the join underneath.

Fill a jug with water and wet a large knife. Carefully slice the end piece off the sushi roll and then cut into even maki rolls – be sure to wet/clean the knife between each cut. Repeat the process using the remaining two nori sheets and plate up. Whisk the mayo, chipotle paste and lemon juice together. Serve alongside the sushi and pickle.

+ Stay tuned for more from Aine Carlin coming later this week! 

Aine’s latest book The New Vegan is out now and don’t forget to follow her in Instagram!

Comments

  1. Who knew vegan sushis could look so delicious? That is appetizing! Now I know what to do with those beetroots in my fridge… What a new exciting recipe to try this weekend!

  2. I’m completely crazy about sushi. I do here at home and like every week, I’m lucky that my husband and my two children also love.

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