Magic Sushi | Rice and Cauliflower Free

Gluten-free | Dairy free | Sugar-free | Low carb | Rice free 

Makes 2 sushi rolls to serve 2

Why it’s delicious

Magic sushi is named so, as magically, it is sushi that contains no rice; for that matter, it also contains no cauliflower rice. I first tried a deep-fried version at a vegan Japanese sushi bar in the middle of Los Angeles Little Saigon neighbourhood. Despite the eclectic nature of my first taste of magic sushi, it was so delightful I had to learn to create a healthier version for us all to enjoy. 

Helpful hints and tips

Magic sushi uses konjac rice is suitable for gluten-free, weight loss and low-carb diets. Konjac is an edible plant native to Asia and can be found in most good supermarkets and sold as a rice, noodle or pasta alternative. 

Ingredients

• 1 x 400 g (14 oz) box of konjac rice 
• ½ medium-sized ripe avocado
• 1-2 tbsp fresh lemon juice
• Himalayan or mineral salt
• Freshly milled black pepper
• 2 sheets pure nori

Potential sushi fillings (choose a couple)

• Thinly sliced red cabbage, carrot, capsicum, fennel or radish
• Shredded roast chicken
• Cooked salmon
• Pulled pork/chicken
• Firm Tofu
• Cooked sliced prawns or crab
• Cooked egg omelette
• Thinly sliced raw tuna or salmon
• Fish eggs
• Thinly sliced cucumber
• Beef teriyaki or other cooked, thinly sliced leftover protein 
• Pickled cucumbers, onions or ginger 

• Low-sodium tamari and a fresh herb salad to serve

Method

1. Drain the konjac rice and place it into a heatproof bowl. Cover the rice with boiling water and leave to sit for 2 minutes. 
2. Drain the rice well, shaking as much water from the rice as possible. Heat a non-stick frying pan or wok on medium heat and fry the rice for 4-5 minutes without any oil or liquid to dry the rice out. Stir constantly to prevent the rice from sticking to the pan and burning. 
3. Remove the pan from the heat and leave the rice to cool for 20 minutes. You can speed this up by placing the rice in the fridge to cool faster. 
4. While the rice cools, make the avocado mix by mashing together the avocado flesh with 1 tablespoon of lemon juice. Season with salt and pepper. 
5. When the rice is cool enough to touch, stir the avocado mix through the rice and taste for flavour, adding more salt, pepper or extra lemon juice if necessary. 
6. To roll the sushi, place one sheet of nori, shiny side down, on the bench and using the avocado rice, spread ½ of the mix evenly across the sheet with a tablespoon and wet fingertips, leaving 2 cm (¾ inch) at the top of the sheet empty and available for sealing the sushi. 
7. Working at the end closest to you, add your selected fillings in a thin line from left to right, making sure to space and distribute the filling (s) evenly. This will help to roll your sushi. 
8. Using a little water, re-wet your fingertips and gently rub the top end of the nori sheet that does not have avocado rice. This will work to bind and seal your sushi when you roll. 
9. Working again from the end closest to you, begin to roll your sushi up, encasing the filling as you go. Roll slowly and tightly so your sushi roll is strong and intact, and when you get to the end, make sure to seal the wet end well. 
10. Using a sharp knife, cut the roll into 5-6 even pieces. Repeat the above steps with the remaining sheet and fillings. 
11. Serve the sushi immediately with tamari and a little herb side salad.