Meatless Monday: Garden Sushi Rolls

Healthy vegetarian sushi? Yes, please!

Cucumber rolls aren’t the only option for those of us who enjoy both Japanese food and meatless meals. Making your own sushi at home can be scrumptious, satisfying, and surprisingly easy.  

These fresh-tasting veggie rolls up the health ante by using collard greens in place of seaweed wrapping and cauliflower “rice.” They also nix the fishy ingredients that are too often touted by takeout rolls: mayonnaise, deep-fried tempura, and a surplus of salty soy sauce.

Scared to try your hand at the art of homemade sushi? Fear not—our tips for making sushi at home, including the must-have tools, must-know terms, and step-by-step directions, will have you rolling like a pro in no time.

Garden Sushi Rolls 

From Lawren Moneta’s “Summer Sushi”  
 

1 small head of cauliflower, trimmed into florets
1 Tbsp (15 mL) tahini
1/4 tsp (1 mL) freshly grated ginger
2 tsp (10 mL) extra-virgin olive oil, divided
1 tsp (5 mL) apple cider vinegar
1/4 tsp (1 mL) each salt and freshly ground black pepper, plus extra
5 medium-sized collard green leaves, washed and dried
1 large carrot, grated
1/2 English cucumber, cut into thin matchsticks
1 large yellow bell pepper, cut into thin matchsticks
1 avocado, thinly sliced
2 tomatoes, seeded and finely diced
1/4 tsp (1 mL) Sriracha sauce or favourite hot sauce, or more to taste
1 tsp (5 mL) chopped fresh chives
1 tsp (5 mL) chopped fresh cilantro and/or fresh mint
Pinch of salt and pepper
Pickled ginger (see recipe for Pickled Ginger, page 114)

In bowl of food processor fitted with a steel blade, pulse together cauliflower, tahini, ginger, 1 tsp (5 mL) olive oil, cider vinegar, salt, and pepper. Scraping down sides of bowl as needed, pulse until everything is thoroughly incorporated and resembles rice. Set aside.

Bring large pot of water to a boil. Trim away stalks from collard greens and, gently running the knife blade parallel to the leaf, fillet off the thick part of the stalk that runs down each leaf. Take care to not puncture the leaf as you do this. Blanch collard leaves in boiling water for 3 seconds before rinsing under cold water until cooled.

Pat dry and lay 1 collard leaf on sushi mat, making sure centre vein runs horizontal. Cover with thin layer of cauliflower “rice,” leaving 1 in (2.5 cm) border at bottom of leaf.

Arrange some carrot, cucumber, bell pepper, and avocado in a line lengthwise across the middle of the “rice.” Beginning with the side that has the border of collard exposed, use sushi mat to help tightly roll leaf over filling to enclose. Set aside, seam side down, while preparing remaining rolls.

In small bowl, stir together tomatoes, hot sauce, chives, cilantro or mint, 1 tsp (5 mL) olive oil, and a pinch of salt and pepper.

To serve, slice each roll into 8 pieces. Arrange on plate and top each piece with some tomato sauce. Serve immediately with pickled ginger alongside.

Serves 8

Each serving contains: 90 calories; 2 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 8 g total carbohydrates (2 g sugars, 4 g fibre); 100 mg sodium