Anti Inflammatory Avocado Cucumber Nori Rolls
Total time38 min
Prep time25 min
Cook time8 min
5.0(7)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 small head cauliflower (about 1 lb), cut into florets
- 1 tbsp apple cider vinegar
- ½ tsp salt
- 1 tsp sesame oil
For the rolls
- 8 sheets nori (toasted seaweed)
- 2 ripe avocados, pitted, peeled, and sliced into thin strips
- 1 english cucumber, cut into thin matchsticks
- 2 scallions (green tops only), thinly sliced
For serving
- 1 tbsp coconut aminos
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until they resemble fine rice grains, about 10–12 pulses per batch. Do not over-process — the pieces should be distinct, not a paste.
- 2
Heat a large dry skillet or wok over medium-high heat. Add the riced cauliflower and cook, stirring frequently, until the moisture has evaporated and the cauliflower is just tender but not mushy, about 6–8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!