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Super Sushi

Updated: Apr 17, 2022

Freeze Time: -

Prep Time: 10 Mins

Serves: 2


  • 475g Cauliflower

  • 180g Softened Cream Cheese,

  • 1-2 tbsp. Rice Vinegar

  • 1 tbsp. Coconut Aminos

  • 5 Sheets Nori

  • 1 15cm Cucumber

  • 1/2 Medium Avocado

  • 150g Smoked Salmon


  1. Using a food processor, cut up the cauliflower into rice-sized pieces by pulsing.

  2. Slice the cucumber on each end, then place the cucumber upright and slice off each side. Discard the middle and slice about 2 side pieces into small strips.

  3. In a very hot pan, add cauliflower rice and cook. Season with Aminos while cooking

  4. Once the cauliflower is finished up and dried out, add to a bowl with cream cheese and rice vinegar. Mix together well and set in the fridge until cool.

  5. Once the rice mixture is cooled, slice 1/2 an avocado into small strips and scoop out of the shell.

  6. Put a Nori sheet down on a flexible cutting board (or bamboo roller covered with saran wrap – this helps with sticking).

  7. Spread some-of-the-cauliflower-rice mixture over the nori sheet add fillings and roll tightly.

Recipe inspired by;

You can find my Roddo's Rules video where I make delicious Super Sushi here

Rod Bucton caught the outdoor adventure bug at a young age while growing up on his family's farm near Port Macquarie NSW. This now includes surfing, mountain biking, skateboarding, ocean paddling and trail running. After recovering from Lyme-like disease Rod has reshaped his life with a focus on achieving optimal health and fitness with an unconventional approach to food and exercise.

Rod now coaches middle aged women to do the same preparing them for a life of bucket list adventures.

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