Low Carb Riceless Maki Sushi Rolls - cooking recipe

Ingredients

6 sheets toasted nori, seaweed wrappers
2 medium carrots, grated
1 medium zucchini, grated
3 cups chopped cauliflower
2 teaspoons toasted sesame oil
2 1/2 tablespoons mirin or 2 1/2 tablespoons rice wine vinegar
1 teaspoon toasted sesame seeds
3 3 pieces crab or 3 pieces imitation crabmeat

Preparation

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.
Boil the cauliflower until very, very tender. Drain. Puree. Set aside.
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.
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.