California Keto Sushi Burrito


Step 1Add the cauliflower florets to a food processor and pulse using the S blade until they resemble a rice consistency. Option to grate if you don't have a food processor.

Step 2Place the blitzed cauliflower rice in a glass heatproof bowl and microwave on high for 3 minutes.

Step 3Allow to cool slightly so not hot, transfer to a muslin cloth, or fine tea towel and squeeze out the excess water. (This is my top tip to make the rice super fluffy!)

Step 4Place the cauliflower rice in a bowl, fluff with a fork and add the salt and vinegar to a bowl (plus optional sweetener if you like) and mix. Allow to fully cool.

Step 5Dry fry the sesame seeds in a non stick frying pan on medium-low heat for 4 - 5 mins until golden. Allow to cool. Once cooled, stir the cream cheese or mayo and sesame seeds through the cauliflower rice.

Step 6To make the crab filling, mix the crab with the mayonnaise and season to taste.

Step 7Slice the cumber and avocado into thin slices.

Step 8To assemble each roll, attach two sheets of nori together by wetting 2.5 cm (1 inch) of one side with water, keeping the rougher sides facing up to create one long sheet.

Step 9Lay it on a bamboo matt and place half the rice across the double sheet leaving about an inch round the edges. Flatten the rice with a spatula. (The rice must be fully cool or the nori will shrivel up like a prune and go soggy!) Layer in the centre slices of avocado, cucumber and crab mix.

Step 10Use the mat to roll the burrito and secure with a touch of water to seal.

Step 11Place the California burrito seam side down and slice in half with a sharp knife.

Step 12Serve with optional coconut aminos, pickled ginger and wasabi! Tastes the best when served fresh although the rice and crab can be made 1 day ahead and stored in the refrigerator.