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!