Riced Cauliflower Inari Sushi

plant based | family food | vegan

CARBS	KCALS	TIME	SERVES	VEG SERVINGS
38	392	25 mins	2	1

MADE WITH RICED CAULIFLOWER

Dial up your dinners with this wonderful vegan Inari sushi by @plantbased.passport. A great way to de-stress after a busy day, it combines fresh veggies with the convenience of Fullgreen and is served with soy sauce and pickled ginger for an extra pop of flavor.

Ingredients:

1 Pouch Fullgreen Cauliflower
1/4 cup frozen shelled edamame
50g carrots, peeled and cut into 1-inch matchsticks
2 tbsp water
1 tbsp plain rice vinegar
1 tsp organic granulated sugar (or substitute monk fruit sweetener for lower sugar option)
1/4 tsp salt
1 tbsp vegan furikake/sesame seeds
2 tbsp green onions, sliced
14 inari tofu pockets, excess liquid squeezed out
To serve: low sodium soy sauce, wasabi and pickled ginger

Method:

Combine the edamame and carrots with the water in a small microwave-safe bowl. Cover, microwave for 2 minutes, drain excess water, and set aside to cool.
Mix together rice vinegar, sugar and salt in a small bowl. Then add riced cauliflower to a wok or skillet. Pour rice vinegar mixture over riced cauliflower and cook for 2 minutes.
Transfer the riced cauliflower to a mixing bowl and let it cool. Then combine with the edamame, carrots, furikake and green onions.
Carefully open an inari pocket and stuff with 1 tbsp of the riced cauliflower filling, gently pressing the filling into the pocket with your fingers. Repeat with the remaining 13 inari pockets.
Serve with low sodium soy sauce, wasabi and pickled ginger. Enjoy!

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Moroccan Riced Cauliflower Salad Made with Cauliflower

Fine dining Fullgreen style! We love how easy this Moroccan Riced Cauliflower is to make. Packed with veggies and 100% vegan, it's as nourishing as it is beautiful.

Carbs 44

Kcals 320

Veg Servings 2

Full Recipe