I love sushi, and its actually pretty easy to put together. You do need a mat to roll them with – but we just use a normal bamboo place mat.


I thought this would be a great dish for dieting – the ingredients are all very healthy – but for the 5:2 the rice results in too many calories. So, when I read about cauliflower rice it was a dream come true!

Using this recipe, we just made a simple maki rolls.


For the rice:

  • 350 g of cauliflower
  • 5 g cornstarch
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp honey
  • 1 tbsp of white wine vinegar
  • 75 g apple – finely chopped, mashed, or pureed

To finish:

  • 160 g cucumber
  • 60 g Roasted peppers
  • 3 crab sticks (50 g)
  • 6 anchovies (25 g)
  • 3 nori (seaweed) sheets

314 kcal
157 kcal/person


  1. Break the cauliflower in florets, and pulse in a food processor until it resembles grains of rice.
  2. Add the cauliflower to a nonstick frying pan with a tablespoon of water and gently ‘fry’ the mix.
  3. After a couple of minutes, add the rest of the ingredients and cook until the cauliflower has softened a little, and any excess water has dried off. (Don’t worry though, it won’t get overly dry as the cauliflower is more moist than standard rice when you come to eat it, even if it feels dry to the touch).
  4. Allow the mix to cool completely – then get ready to roll. (Here is a great step by step guide with pictures, otherwise…)
  5. Place a nori sheet on a bamboo mat – rough side up – and spread a generous 1/2 cm (1/4″) layer of the rice mixture, leaving 2cm, nearly an inch, at the front and back.
  6. Place a strip of cucumber, 2 halves of crab stick, some slices of pepper and a couple of anchovies along the rice, close to the front.
  7. Curl up from the front of the mat, as tightly as possible – and giving an extra squeeze once you have the fillings encased – finish rolling the sheet up into a tube. Wet the final (bare) bit of wrapper just before you finish rolling it up – so that it sticks and seals the roll. (Didn’t get that!? Like I said – this is a brilliant site for sushi techniques and recipes!)
  8. Cut each roll into 6-8 pieces. (I normally cut into 8, but as this isn’t as sticky – and therefore not as firm as usual – I opted for chunkier pieces).
  9. To serve, mix wasabi with soya sauce to taste, and sprinkle the slices with a few toasted sesame seeds, should you wish to.

Lastly, while I used the fillings above – there is no reason not to use whatever would be your preference! (Those were chosen for maximum flavour for calories though).