Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1 small cauliflower
- 2 eggs
- 2 kecap manis
- 2 gluten-free breadcrumbs
- 5mL extra virgin olive oil cooking spray
- 2 cups sushi rice
- 1 large avocado
- 1/4 bunch coriander
- 2 spring onions, sliced
- 1/2 cup gluten-free mayonnaise
- 2tablespoons sriracha
Description
A gluten-free weeknight dinner that's as easy to make as it is to love, these teriyaki cauliflower sushi stacks will become an instant family favourite.
Instruction tip
Use-it-up tip :Leftover coriander and spring onion are great in pesto. Store wrapped in damp paper towel in the fridge.
Method
Step 1 of 4
Cut cauliflower into small florets. Whisk egg and kecap manis in a bowl. Place breadcrumbs on a flat plate.
Step 2 of 4
Dip cauliflower in egg mixture, then press into breadcrumbs to coat. Place on a plate. Spray with oil. Cook cauliflower, in batches, in a 5L air fryer at 200°C for 8-10 minutes or until golden and cooked.
Step 3 of 4
Meanwhile, cook rice following packet instructions.
Step 4 of 4
Slice avocado. Pick coriander leaves. Using a 9cm cookie cutter, as a guide, spoon rice onto plates to create rice rounds. Top rice with avocado and cauliflower. Sprinkle with coriander and onion. Serve drizzled with mayonnaise and sriracha.
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