Cauli Rice Nori Rolls with Sweet Potato Miso-Ginger Dipping Sauce

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Nori offers an excellent gluten-free option if you’re a wrap lover. It’s packed with vitamins and minerals and a great source of iodine, which supports thyroid health.

 

Cauli Rice Nori Rolls with Sweet Potato Miso-Ginger Dipping Sauce

  • 2 sheets of nori
  • 4 ounces tuna
  • sea salt and black pepper to taste
  • 1/2 avocado
  • 3/4 cauliflower rice (see below)
  • 1/2 cup sweet potato miso-ginger dipping sauce (see below)

Heat a small skillet over medium-high heat. Season both sides of tuna with sea salt and black pepper. Coat with ghee or cooking oil and sear 2-3 minutes per side. Set aside.

Cauliflower Rice

  • 1 small head cauliflower, chopped in food processor until rice-like consistency
  • 1 tablespoon olive oil
  • 1 inch cube ginger, grated
  • 1 tablespoon coconut aminos
  • 1/2 tsp rice vinegar
  • 1/4 tsp toasted sesame oil

Heat a medium skillet over medium-high heat. Add olive oil and ginger and sauté 2 minutes. Add cauli rice, coconut aminos, rice vinegar, and sesame oil. Stir until rice is coated through and cook 5-7 minutes. Remove from heat and set aside.

Sweet Potato Miso-Ginger Dipping Sauce

  • 1.5 cups sweet potato, roasted
  • 2 tablespoons chickpea miso
  • 1/2 tsp grated ginger
  • 1 tablespoon coconut aminos
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt + black pepper to taste
  • 1/8 tsp red pepper flakes
  • 1/2 cup nut milk (I used homemade cashew)

Place everything in a high-speed blender until creamy.

To assemble: 

Spread cooked cauliflower rice evenly among two sheets of nori. Thinly slice avocado and put atop cauli rice. Add thinly sliced tuna. Fold 2 of the sides in about an inch and roll. Enjoy with dipping sauce!

AppetizerElizabeth FuquaNutrition, Gluten-free, SeafoodComment