Buffalo Cauliflower Sushi

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
Be the First to Review!

This Buffalo Cauliflower Sushi is a spicy, vegetarian twist on the classic sushi roll. It's perfect for those who love a bit of heat and want to try something new and exciting. Let's dive into this flavor-packed adventure!

Ingredients for Buffalo Cauliflower Sushi

The star of this dish is the cauliflower, which is transformed into crispy, spicy bites thanks to the coating of all-purpose flour batter and a generous dousing of Buffalo sauce. The sushi rice provides a sticky base to hold everything together. Nori sheets add that classic sushi flavor, while green onions and carrots introduce a fresh crunch. Finally, serve it up with soy sauce, pickled ginger, and wasabi for that authentic sushi experience.

Tips & Tricks

  • Use a sharp knife for clean cuts, and wipe it with a damp cloth between slices.
  • Adjust the Buffalo sauce to your heat preference—more or less, depending on your spice tolerance.
  • Don’t overstuff the rolls to prevent them from falling apart.

Serving Suggestions

Pair these spicy sushi rolls with a cool cucumber salad to balance the heat. A light miso soup would also complement the meal perfectly, providing a warm contrast to the chilled sushi.

Frequently Asked Questions

Can I prepare the cauliflower in advance?
Yes, you can bake the cauliflower and coat it in Buffalo sauce a day ahead. Reheat in the oven before assembling the sushi.
Is there a gluten-free option?
Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
Can I use other vegetables?
Absolutely! Feel free to add avocado, cucumber, or bell peppers for extra flavor and texture.

Buffalo Cauliflower Sushi Recipe Walkthrough

First, preheat your oven to 450°F and line a baking sheet with parchment paper. This ensures easy cleanup and prevents sticking. While the oven heats, whisk together the flour, water, garlic powder, onion powder, salt, and pepper in a bowl to create a smooth batter. It should be thick enough to coat the cauliflower but not too gloopy.

Dip each cauliflower floret into the batter, letting any excess drip back into the bowl, and lay them on the prepared baking sheet. Try to leave a little space between each piece so they crisp up nicely. Bake for 20 minutes, flipping halfway through to get an even golden crust.

Once the cauliflower is crispy, toss the pieces in Buffalo sauce until they're well-coated and fiery red. Now, onto assembling the sushi rolls! Lay a sheet of nori on your sushi mat or a clean kitchen towel. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top to seal the roll later.

Place a few pieces of the Buffalo cauliflower across the center of the rice, following with some green onions and carrots for an added crunch. Roll the sushi tightly using the mat or towel, applying gentle pressure to keep everything together. Slice the roll into bite-sized pieces with a sharp knife, wiping the blade with a damp cloth between cuts for clean edges.

Repeat with the remaining ingredients until all your delicious sushi is ready to serve. Present them with soy sauce, pickled ginger, and wasabi for dipping and extra flavor.

Why You'll Love This Recipe

  • Spicy and satisfying without the meat.
  • Perfect for game day or casual gatherings.
  • A fun twist on traditional sushi rolls.
  • Easy to customize with your favorite veggies.

Ingredients

1 small head of cauliflower, cut into florets
1 cup all-purpose flour
1 cup water
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup Buffalo sauce
2 cups sushi rice, cooked and cooled
4 sheets nori
1/4 cup thinly sliced green onions
1/2 cup julienned carrots
Soy sauce for serving
Pickled ginger for serving
Wasabi for serving

Step-by-step Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, water, garlic powder, onion powder, salt, and pepper to create a batter.
3. Dip each cauliflower floret into the batter, allowing any excess to drip off, and place onto the prepared baking sheet.
4. Bake the cauliflower for 20 minutes, flipping halfway through, until crispy.
5. Remove the cauliflower from the oven and toss it with the Buffalo sauce until evenly coated.
6. Lay a sheet of nori on a sushi mat or clean kitchen towel. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
7. Place a few pieces of Buffalo cauliflower across the center of the rice along with some green onions and carrots.
8. Roll the sushi tightly using the mat, applying gentle pressure to ensure it holds together.
9. Slice the roll into bite-sized pieces using a sharp knife.
10. Repeat with the remaining ingredients.
11. Serve with soy sauce, pickled ginger, and wasabi.

Ratings and Comments

Thank you for your rating!