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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grate the carrots and zucchini but keep them separated. Mix the sesame oil, mirin and sesame seeds and drizzle 1/2 over the zucchini and 1/2 over the carrots. Toss until the veggies are coated. Set aside. | 2. Boil the cauliflower until very, very tender. Drain. Puree. Set aside. | 3. Place a sheet of nori on bamboo sushi roller mat or piece of plastic wrap. Place the grated carrot, zucchini, OR pureed cauliflower on about 1/2 of the nori sheet. Then lay out fillings of choice on top of the vegetables. Once filled, roll into a tube, seal edges with a bit of water and then slice each roll into 6 slices. | 4. Suggestions for combinations: Grated carrot w/ marinated shiitaki mushrooms, Grated zucchini and carrot w/ crab and avocado, Pureed cauliflower w/ salmon (I mix wasabi in with the cauliflower puree for extra flavour), Grated carrot w/ shrimps, zucchini, avocado and crab, Cauliflower puree w/ shiitaki mushroom and grated carrot, zucchini w/ smoked salmon and green onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nori	6	sheets	toasted seaweed	-	-	-	-
carrot	2		grated	50.02	11.6876	1.1346	0.2928
zucchini	1		grated	33.32	6.0956	2.3716	0.6272
cauliflower	3	cups	chopped	80.25	15.9537	6.1632	0.8988
sesame oil	2	teaspoons	toasted	79.56	0.0	0.0	9.0
mirin	2 1/2	1/2		-	-	-	-
sesame seed	1	teaspoon	toasted	28.5	1.3095	0.8905	2.4
crab crabmeat	3	pieces		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.