Sushi – Many Ways – Kale, Asparagus, Shitake, Tuna, Shrimp, Avocado and more!


Sushi – Many Ways – Kale, Asparagus, Shitake, Tuna, Shrimp, Avocado and more!

Sushi Rice

Recipe courtesy Alton Brown, 2005

4 cups


  • 2 cups sushi or short grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt


Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.



Cauliflower rice

This makes a lot of "rice," maybe 5 cups or so - depending on the size of the cauliflower you use.

Cauliflower Sushi Rice


2 heads cauliflower - stalks & leaves discarded

3 egg whites

1/4 cup rice vinegar

1 tsp sugar

1/2 tsp salt


Heat the rice vinegar in a small pan.  Dissolve the sugar & salt in it & set aside.

Using a cheese grater or the grating blade in your food processor (FAR less messy) - grate the cauliflower.  It will immediately look like rice.

I added the egg whites & rice vinegar mix & put the cauliflower in the microwave for five minutes.  I took it out - stirred it around & zapped it again in five minute increments until I felt the cauliflower was soften & cooked through.  Microwaves vary wildly in their effectiveness.  Mine is 20 years old.  This process might take you far fewer zapping episodes.

Many versions I saw of this added no rice vinegar/salt/sugar & instead - sauteed the cauliflower in coconut oil.  I might try that next.  I might saute AND add the vinegar mix.  You should experiment, too!

Once you feel you have a cooked rice texture - chill it in the fridge.  

And there you have it.  Cauliflower rice!


Critical ingredients:

Nori - seaweed wrappers

pickled ginger


Options for filling:

Spicy tuna

Imitation crab 

Cooked Shrimp

Sauteed kale

Sauteed shitake mushrooms with garlic

Sliced carrots

Sliced cucumber



Spicy mayo (or regular mayo) - spicy requiring mayo, sriracha & sesame oil

Sesame seeds - either white, black or toasted - as garnish