Here is a FUN way to eat raw vegetables that tastes like a treat, not a chore!
These are so adaptable. You can substitute loads of vegetables for the cucumber, green onion, avocado and picked daikon I use here.
Try julienned carrots, red/orange/yellow peppers, radishes, celery, thinly sliced edible podded peas, lettuce leaves….whatever YOU enjoy and have ready to go.
These are simple to make and the more you make them, the greater your skill in rolling will be.
The only caveat is once made, eat them right away so they are fresh and tasty. They do not store or travel well unlike their cousins made with rice which travel brilliantly for packed lunches.
This makes 3 rolls. Serving for 1-2 people.
Cauliflower ‘Rice’ Nori Rolls
Ingredients
3 nori sheets (toasted with no additives)
1 1/2 cup cauliflower ‘rice’
1/2 avocado, flesh sliced
1 cucumber, ends trimmed and peeled
1-2 green onions, cut in 3 inch lengths and thinly sliced lengthwise
pickled daikon
gomasio or toasted sesame seeds
togarashi (optional)
ponzu sauce, for dipping (see post dated 8 January 2026)
Japanese pickled ginger (optional)
Method
Take about a quarter of a head of cauliflower, wash, trim the stem and leaves and cut in to medium pieces. Place in a food processor and run until you have what looks like rice. Make sure you do not run the machine too long or you will end up with mush. I run it briefly, take out the larger pieces, empty the rest in to a bowl and run it again with the larger pieces until it is all rice sized pieces. Alternately, you can simply cut the cauliflower with a sharp knife until you have rice sized pieces.
Trim and peel the cucumber. Cut in 3 inch length pieces and slice lengthwise in to thin strips. Cut the spring onion into 3 inch lengths. Cut half an avocado, slice the flesh and scoop out removing the skin. Take out the pickled daikon.
Lay a sushi mat flat on the counter. Put a small bowl of filtered water next to it. Place the nori sheet on the mat with the edge flush with mat on the side closest to you.
Spoon the cauliflower ‘rice’ on the nori paper leaving about an inch on the side closest to you and about two inches on the farthest side free of ‘rice.’ Press the cauliflower down to compact it as much as possible.
Starting about an inch or two from the edge closest to you, line up your filling. Put down a line of cucumber, followed by the green onion strips, the pickled daikon followed by the avocado slices. Sprinkle some gomasio or toasted sesame seeds and togarashi over all the vegetables.
Now lift the mat with both your hands and fold the nori paper over the filling and continue to roll until you have only about an inch of nori paper. If there is any cauliflower ‘rice’ coming out, take a spoon and remove it. Dip you finger in the water and run it along the edge of the nori sheet. Then continue to roll the nori until it seals. Put the nori roll on a plate.
Continue rolling the next two nori rolls. When you are finished, place the nori roll on a clean, dry cutting board and cut the nori roll in half with a sharp, clean dry knife, Take each half and cut once for two pieces or twice for three depending on how small you like it. Clean your knife between each cut to ensure you get a clean, sharp cut.
Place the nori pieces on a plate. Serve immediately with ponzu sauce and Japanese pickled ginger if you have it! Tuck in and Enjoy your feast!
