Raw rolls with mushrooms
1 serving
30 minutes
Cauliflower is very nutritious. Its protein is well absorbed by the body. It contains an increased amount of essential amino acids that are not found in other vegetables, and is rich in vitamin C. In this, it is 2-3 times superior to white cabbage. It is not surprising that 50 g of cauliflower provides our daily requirement for vitamin C. Cabbage also contains a lot of vitamins B1, B2, PP, iron salts, calcium, potassium, and phosphorus.
1
Wash the cauliflower, break it into florets, and load it into a blender. Grind it to the size of rice and season with vinegar and honey. Let it steep for 10 minutes.
- Cauliflower: 100 g
- Sushi rice vinegar (seasoned): 1 tablespoon
- Honey: 0.5 teaspoon
2
Clean the mushrooms, cut them into strips, and marinate in soy sauce and olive oil for 10 minutes.
- Button mushrooms: 2 pieces
- Soy sauce: 1 tablespoon
- Olive oil: 1 teaspoon
3
Wash and cut the carrot, pepper, and avocado into strips.
- Red sweet pepper: 30 g
- Baby carrots: 0.3 piece
4
Then continue preparing according to the standard roll-making principle. Place pickled cauliflower (instead of rice), carrot, cucumber, green onion, and pickled mushrooms on a nori sheet and roll it up.
- Dried nori seaweed: 1 piece
- Cauliflower: 100 g
- Baby carrots: 0.3 piece
- Cucumbers: 50 g
- Spring onion: 1 piece
- Button mushrooms: 2 pieces
5
Cut the rolls carefully with a sharp knife.
