Sushi Rice

“Rice” Base • 1 cup raw cauliflower rice (about 150 g) • ¼ cup shredded low-moisture mozzarella • ½ tsp psyllium husk powder (fine grind) • 1 egg, lightly beaten (optional but improves cohesion) • ½ tsp unflavored gelatin + 1 Tbsp hot water • 1 tsp white or yellow miso paste • 1 Tbsp rice vinegar or apple cider vinegar • ½ tsp salt • ½ tsp keto-friendly sweetener (erythritol or allulose, optional for “sushi rice” flavor)

🔥 Step 1: Dry the cauliflower 1. Preheat oven to 400 °F / 205 °C. 2. Spread cauliflower rice on a parchment-lined sheet in a thin, even layer. 3. Roast 15–20 min, stirring halfway, until slightly toasted and the steam has stopped. 4. Cool about 5 minutes — you want it warm, not hot.

🧀 Step 2: Bind the “rice” 1. In a large bowl, dissolve gelatin in hot water; stir until clear. 2. Add the warm cauliflower rice, mozzarella, and miso paste. Stir until the cheese softens and coats the grains. 3. Mix in psyllium, vinegar, salt, and sweetener. 4. If using, stir in the beaten egg and work it through evenly. 5. The mixture should hold together when pressed — slightly tacky but not wet. 6. Refrigerate 1 hour to let the gelatin and psyllium set.