Wash the cauliflower and cut it into small florets. Chop the cabbage with a food processor or knife.
450 g cauliflower
Bring a pot of water to a boil. In the pot put a 5 cm long and peeled ginger bulb and 2 tablespoons of rice vinegar.
5 cm peeled ginger, 2 tablespoons rice vinegar
Put the cauliflower in a clean cloth. Twist the cloth together at the ends so that the cabbage cannot fall out. When the water boils, take it off the stove and carefully put the two kitchen towels in. Leave the cabbage in the hot water for about 5 minutes.
Wring out the cabbage and the kitchen towel until all the liquid is out. Attention: hot! Then put the cauliflower in a bowl and loosen it up with a fork. Make a taste and then decide if you want to add more rice vinegar or not.
Finally, add the soy sauce. Stir well and put aside for the time being.
1-2 tablespoons soy sauce
Shape the sushi rolls
Spread the nori sheets on a sushi mat. Mix cream cheese and wasabi in a small bowl, then spread the mix on the seaweed leaves.
4 nori leaves, 30 g cream cheese, 5 g wasabi paste
Cut the vegetables into thin slices.
150 g avocado, 70 g paprika yellow
Now place the cauliflower on the nori leaves. Press it flat with your fingers.
Place the vegetables and the salmon on top. However, not completely on the edge, but about 5 cm inward.
100 g smoked salmon
Now you bring your low carb sushi into rolls. Roll tightly and with pressure so that they do not fall apart.
Cut the rolls into small pieces with a very sharp knife.
It goes well with soy sauce and lemon. Yummy! 😋