Sushi Roll Salad
I get no greater thrill than remaking an old family favorite into a newer, healthier version that everyone loves. Really, it’s quite funny how excited I get. I rave about it through mouthfuls, immodestly patting myself on the back, and crowing delightedly about how it tastes just like the real thing. I may even have run a victory lap or two. I can neither confirm nor deny this fact.
This recipe is no different. The first time I had the conventional rice-based version of this dish, my sister-in-law served it to us on a visit to her house. It was love at first bite, all those tangy sushi flavors in a salad. She pointed me to the recipe on Epicurious and I made it many, many times afterward. I brought it to virtually every potluck and backyard bbq we went to, and I was always asked for the recipe. But once I started a low carb, sugar-free diet, I figured this beloved dish was lost to me forever.
Thank goodness for the lowly cauliflower and its amazing versatility. When it’s finely chopped, or “riced,” it really does make a great rice replacement. So that was a great starting point. I looked at the other ingredients in the conventional recipe and the only one that gave me pause was the rice vinegar. It’s surprisingly high carb, at 6 g of sugars per tablespoon. But my solution worked perfectly. I simply used apple cider vinegar and a few tablespoons of Swerve to get that slight sweetness. The rest was easy!
So here’s to the new old family favorites. I hope you love this one as much as I do.