Ingredients:

  • 500 g Cauliflower Florets (4 cups, riced)
  • 5 g Kosher Salt (1 tsp)
  • 45 ml Passover Vinegar (3 Tbsp)
  • 30 g Granulated Sugar or Maple Syrup (2 Tbsp)
  • 30 g Potato Starch (2 Tbsp)
  • 60 ml Water (1/4 cup)
  • 8 sheets Nori Sheets (ensure Kosher for Passover)
  • 2 large Avocado (sliced)
  • 1 large Cucumber (Juliènne)
  • 1 medium Carrot (Juliènne)
  • 225 g Smoked Salmon (8 oz, lox)
  • 3 large Eggs (for Tamagoyaki)
  • 60 ml Passover Mayonnaise (1/4 cup)
  • 5 ml Sriracha or Hot Sauce (1 tsp, Passover approved)
  • 115 g Canned Tuna or Canned Fish (4 oz, drained)
  • Wasabi (to taste)
  • Pickled Ginger (to taste)
  • Coconut Aminos (as needed)

Instructions:

  1. Pulse the cauliflower florets in a food processor until the texture resembles coarse rice grains. Do not over-process into a mush. Steam the riced cauliflower until tender (about 8–10 minutes). Immediately transfer to a cheesecloth or towel and squeeze out as much moisture as possible. Excess water prevents binding.
  2. In a small saucepan, combine the water, Passover vinegar, sugar, and salt. Heat gently until the sugar dissolves completely. Transfer the hot, drained cauliflower to a bowl. Mix in the seasoning liquid. Dust the potato starch over the mixture and fold carefully until the starch is evenly distributed and the mixture begins to feel sticky. Spread the 'rice' mixture onto a baking sheet and allow it to cool completely to room temperature (essential for rolling).
  3. Make Tamagoyaki: Whisk the 3 eggs lightly. Cook in a non-stick pan, folding repeatedly into a thin, rectangular omelet. Slice the cooked omelet into thin, long strips. Prepare Spicy Tuna: Drain the 4 oz tuna well. Mix it with the 1/4 cup Passover mayonnaise and 1 tsp Sriracha until well combined. Slice the avocados, cucumber, carrot, and smoked salmon into thin, long strips.
  4. Lay the bamboo rolling mat flat and cover it tightly with plastic wrap. Place one Nori sheet, shiny side down, onto the mat. Wet your hands and take about 3/4 cup of the cooled, seasoned cauliflower mixture. Spread it evenly over the Nori sheet, leaving a 1-inch border along the top edge. Press gently to compact the 'rice'.
  5. Place a row of desired fillings horizontally across the center of the rice bed. Lift the edge of the mat closest to you, bringing it up and over the fillings, tucking the rice edge underneath. Roll firmly and evenly, applying pressure to keep the roll tight. Moisten the exposed top border of the Nori sheet with water to seal the roll completely.
  6. Allow the rolls to rest for 5 minutes. Using a very sharp, wet knife, slice each roll into 6–8 pieces. Serve immediately with pickled ginger, wasabi, and coconut aminos (or other Passover-approved soy sauce substitute).