Cauliflower Shrimp and Vegetable Sushi

• • 5 cups riced cauliflower (I purchased pre-made from Trader Joe’s)
  • 2 Tbsp. coconut oil
  • 2 Tbsp. coconut vinegar (or apple cider vinegar)
  • 1 tsp. sea salt
  • 2/3 cup full-fat coconut milk
  • 2 heaping teaspoons Great Lakes Beef Gelatin
  • Coconut aminos for serving (I like Coconut Secret brand)
  • 1 ripe avocado

• 1/2 lbs. wild shrimp (from Gulf coast)
• 1 large carrot
• 1 cucumber
• Nori seaweed sheets

For rice:

• Heat oil in a large pot and add cauliflower. Saute until soft, stirring often.
• Add salt, vinegar and sprinkle in gelatin. Stir to combine.
• Add milk and stir it continuously as it comes to a boil and until most all of the liquid is evaporated.
• Flatten rice to the bottom of the pot and set to cool in the fridge (or freezer).

For rolls:

• Place nori sheet on bamboo mat, shiny side up.
• Spread a handful of cooled rice on the nori sheet, leaving the upper third empty.
• Place veggies in the middle of the sheet in a horizontal line.
• Roll the sheet up slowly, applying even pressure, until rolled completely. Seal with a touch of water (like sealing an envelope).
• Slice with a sharp knife.
• Serve with coconut aminos for dipping.
• Enjoy!