A fresh, raw version of Sushi! I use Cauliflower “rice” in my Sushi and I love it. Cauliflower Rice does sound kind of plain and boring, but adding Tahini, a bit of natural sweetener and Himalayan Salt really tasty. Some other reasons I love Cauliflower in place of the rice is that there is no time waiting for the rice to cool down before assembling the sushi, the fact that you’re sneaking in an extra vegetable (always a great thing!) and if you cant tolerate grains then this is a delicious alternative!
Sushi is also one of my favourite picnic foods due to it’s portability. Just pack yourself a small container of Tamari or Soy Sauce and you’re set!
Raw Avocado & Cucumber Sushi
makes 2 rolls
1/2 large head of Cauliflower Florets
1 Tbsp Tahini
2 tsp Date Syrup/Maple Syrup etc
1 tsp Apple Cider Vinegar or Lemon Juice
Himalayan Pink Salt, to taste
To make the Cauliflower Rice, cut the florets into small and even sized pieces. Place the Cauliflower into a food processor with the remaining ingredients and pulse until it forms a texture similar to Cous Cous. Set aside.
To Assemble the Sushi:
2 sheets of Raw, Vegan-friendly Nori
1 small Avocado, sliced
1/4-1/2 Cucumber, sliced into very thin strips
optional: Mustard, Tahini Sauce, Hummus, Cashew Mayo etc.
Place your Nori Sheet on a rolling mat or flat surface. Top with Cauliflower rice and smooth it down evenly, I do roughly a 1cm layer. Apply a thin strip of mustard to the cauliflower rice layer if using. Place your Avocado, Cucumber and optional sauces onto the Sushi.
Roll it up, keeping it nice and tight. Slice into desired size.
Serve with Organic Soy Sauce, Tamari or Coconut Aminos sprinkled with Sesame Seeds, for dipping.
Note: Feel free to add any vegetables into the filling to change it up! Avocado and Cucumber is my favorite combo but I also love adding Carrots, Capsicum, Sprouts etc.