Faux rice nori-maki rolls with white soy sauce. (Serves 6).

For the faux rice

2 large heads cauliflower, stemmed

1 cup macadamia nuts, soaked in 2 cups water for two hours

2 tablespoons rice wine vinegar

2 tablespoons white soy sauce (*)

1/2 scotch bonnet pepper, minced Salt and pepper to taste

For we nori-maki rolls:

6 non sheets (*)

Reserved faux rice

1 cucumber, peeled, seeded, and cut into long thin sticks

1/4 watermelon, peeled, seeded, and cut into thin sticks

1 papaya, peeled, seeded, and cut into thin sticks

1 avocado, peeled and cut into thin sticks

For the dish:

White soy sauce (*)

For the garnish:

Chive blossoms (***)

Black sesame seeds

White sesame seeds

(*)Available in health food stores.

(**)Available in Japanese markets.

(***)Chive blossoms are available through

Elfin Acres Organic Farm, DBA Tropical Delights at [phone].

directions

For the nori-maki rolls, place a nori sheet on a bamboo sushi mat and spread a thin layer of faux rice on top. Arrange some cucumber, watermelon, papaya, and avocado in the center and roll to enclose. Brush the edge with water and seal the end closed and set aside. Repeat with the remaining ingredients. Place the rolls in the refrigerator forl 5 minutes. Transfer the rolls to a cutting board and, using a sharp slicing knife, cut each roll into three pieces and reserve keeping chilled.

To serve, arrange some nori-maki on a sushi plate, sprinkle with black sesame seeds and white sesame seeds, and garnish with chive blossoms. Accompany with white soy sauce.

Premium Select Sake

Haiku Gekkekan

Tokyo, Japan