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- 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!
