This recipe comes to us from Marie-Claire Hermans. I am SO pleased she shared her secrets for beautifully plating and garnishing this masterpiece! Marie-Claire is my hero!
EQUIPMENT
- Blender of food processor
INGREDIENTS
- 1/2 cauliflower
- 2 tsp sesame oil
- 2 spring onions
- A handful of cilantro
- A tsp tamari or nama shoyu
- The juice of half a lemon
INSTRUCTIONS
- Pulse the cut cauliflower into a food processor
- Add the other ingredients
- Add sea salt to your taste if necessary
- To plate for a feast, take a small cup or shape, fill it up and push firmly
- Take a nice plate, put it against the cup and turn around
- Tick on top of the cup so the rice loosens
- Finish off with some cilantro
EXTRA INFO
- You can use this rice to make your nori rolls instead of a nut pate
- You can add the herbs of your choice such as parsley
- If you would like to eat this rice with a curry dish, add a touch of curry
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PLEASE TAKE NOTE! We were psyched when Marie-Claire Hermans agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Marie-Claire’s oh-so-detailed articles and want to keep a good relationship with her. Out of respect for how awesome sauce Marie-Claire and her research is, PLEASE do not repost her article without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the article. Thank you!
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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the rice like in some way! 
Hmmmm. I’m working with a very different formulation for sushi rice. Will let you know how it turns out…
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Is Sesame oil “good” for you? Is it, or any other oils, considered “raw?” What about the Tamari? I’m still learning! Thank you!
Oil in general is debatable b/c it’s not a “whole food” once it’s been separated from part of it! I tend to prefer using fresh olives, fresh sesame tahini, fresh sunflower paste, etc. in dressings when I can. But most people don’t have the time and aren’t really at the point when it’s going to matter.
ESPECIALLY in a transition (i.e. the first YEAR or even more of eating this way), our body is still cleansing so much and could really use the easy-to-assimilate fats from oils, in my opinion. But again, it’s really a debatable thing that another person might tell you something totally different.
Best bet is always to try going without something for a week or two if you have concerns, without making other changes, and then you’ll know when you re-introduce the food if it’s a good idea for you or not.
If using sesame oil, expeller-pressed or cold-pressed is the way to go, definitely not roasted!
As for Tamari, I skip it b/c I don’t like the way it makes me feel. I am, though, pretty sensitive. My favorite alternative is the Coconut Secret brand coconut aminos. It’s a great product for having something (truly!) raw that tastes like soy without actually USING soy.
Hope that helps!!
xxo Eva