Part of what I will do next includes the spouse' feedback in the taste. The nori just didn't fit, so I'll do soy wrap next time. No parsley either.

It strikes me soy wrap would be too neutral in
taste - maybe brush it beforehand with some
flavoring agent (not necessarily soy sauce, but
that did come to mind). Vegemite?

Avocado MAY work as you point out with the changes I make. We'll see. I

won't

be planning something like this for a while.

I've had avocado belted onto sushi using nori, and
it didn't seem objectionable. Though if the seaweed
is in too great proportion, as in your standard
avocado rolls, my procedure is to suck out the
avocado to savor by itself and then eat the rest
with soy and wasabi.

Thinking of the war between cauliflower-cheese and
nori, would it be possible to bind the cauliflower
with something else?
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Re: 850 Low Carb Sushi Roll
By: MICHAEL LOO to DANIEL on Sat Aug 24 2019 04:32 am

It strikes me soy wrap would be too neutral in
taste - maybe brush it beforehand with some
flavoring agent (not necessarily soy sauce, but
that did come to mind). Vegemite?

Adding a fluid to flavor the soy wrap would make it impossible to wrap, it would be soggy like a paper towel. I'm hoping for a neutral taste, actually. But, to each his own.

Thinking of the war between cauliflower-cheese and
nori, would it be possible to bind the cauliflower
with something else?

Yeah, chia comes to mind. I've been considering it too. Maybe egg yolk. I don't
now.
Daniel Traechin
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