AVOCADO CUCUMBER SUSHI ROLLS

Ingredients

• 3 – 4 nori sheets
• 1 package cauliflower rice (16 oz.) or 1 lb. cauliflower head
• 1 tablespoons rice vinegar
• 1 mango, sliced
• 1 avocado, sliced
• 1 cucumber, julienned
• 1/4 red cabbage, sliced
• sesame seeds, black or toasted
• pickled ginger
• Dynamite Sauce

Method

1. Cauliflower Rice
2. If using a head of cauliflower, grate cauliflower using a handheld grater or the grater on your food processor. Alternately, place cauliflower in a food processor and pulse until it resembles rice. (If using prepackaged cauliflower rice or pearls, skip this step.)
3. Heat 3 tablespoons water in a pan over medium-high, add cauliflower bits and saute, stirring constantly, for about 4 – 5 minutes. Remove from heat, add rice vinegar and mix well. Set aside, let cool completely.5 min timer
4. Assemble
5. Fill a little bowl with water and keep handy. Place a nori sheet, shiny side down, on the bamboo mat. On the edge closest to you, layer and press the cauliflower rice on 2/3 of the sheet.
6. Add the mango, avocado, cucumber and red cabbage lengthwise, leaving about 1 inch on the end.
7. Start rolling the nori, folding over the mango, avocado, cucumber and cabbage, give a good press to secure, and continue to roll. Using the water, wet your finger and dab the top end of the nori with water to seal. Let rest a few minutes before cutting, nori will soften and the seal will dry. Repeat, until ingredients are gone.
8. Using a clean, sharp knife, cut into 6 even rounds, total of 8 pieces. You may need to wipe clean the knife after each cut.
9. Serve
10. with Dynamite sauce, or dipping sauce of choice.
11. Serves 3