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Vegan Cauliflower Rice Sushi

Raw Vegan Cauliflower Rice Sushi Olivia Budgen Blog

I have to be honest… I’ve never liked sushi! I think it was the fishy, algae smell and taste. Over time and through experimenting with healthier, raw plant based versions, I’ve come to enjoy the fresh vibrant textures of the veggies wrapped in raw nori.

People tend to only eat sushi when dining out and steer clear of making it at home because of the idea that it’s tricky to make. My hope with this recipe is to inspire and empower you to take it on, because honestly, it’s not that hard.

Traditional sushi isn’t the healthiest meal option. It generally contains raw fish which has hundreds of parasites and/or eggs waiting to hatch when they get inside you. You just can’t avoid this when eating raw fish. Even if you eat vegan sushi, the rice contains sugar which makes it taste sweet and helps the rice hold together better. On average, two tablespoons of sugar and two tablespoons of rice vinegar is used per two cups of sushi rice.

I blend raw cauliflower until it resembles a rice-like consistency. This replaces white or brown rice and increases the nutrients and enzyme content of the dish. It doesn’t have exactly the same texture as cooked rice, but it’s still delicious.

If you’re used to eating sushi with raw fish, animal products and cooked rice, I promise you won’t miss those ingredients with this recipe. I also made a sweet and spicy dipping sauce which is a perfect accompaniment for the nori rolls.

Also, if you’ve never read up about nori and its health benefits, the following is definitely worth reading.

WHAT IS NORI

Nori is an edible sea vegetable. It is actually made up of a variety of different seaweeds, dried together to create crisp delicate, dark green sheets.

HEALTH BENEFITS OF NORI

Nori is rich in nutrients, including calcium, magnesium, iodine, zinc, fatty acids and Vitamins A, B, C, D, E AND K. Thirty percent of nori’s dry weight is actually from protein, while the rest is from fibre. It is also rich in chlorophyll, which gives it its dark green colours. This element is important to detoxifying the blood.

The chemical composition of seaweed is actually very close to that of human blood plasma. This makes it extremely beneficial for cleansing and purifying the blood.

Iodine deficiency seems to be a big problem at the moment, and nori’s high content of iodine helps the body to bring its levels back into balance. This prevents health issues like thyroid conditions which contribute to weight gain, IBS, fatigue, skin conditions, and more.

Nori is great at helping to remove heavy metals by converting them into substances which the body can easily and safely eliminate. It also helps to prevent your body from absorbing mercury and letting it infiltrate your bloodstream.

Evidence suggests that nori is one of the most suitable plant-derived food sources of bioavailable Vitamin B12.

TIP: Seaweed absorbs the properties of its environment, so make sure to buy certified organic nori which has been grown in unpolluted waters, to prevent consumption of pollutants and chemicals.

Raw Vegan Cauliflower Rice Sushi Olivia Budgen Blog

NORI-ROLLING TIPS

I know a lot of people use a bamboo rolling mat, and if you have one or want one, more power to ya! But I just use my good old hands, and it always works just fine. Use the photos for ideas on how to lay the ingredients on the nori sheet. When you begin wrapping and rolling, the key is to do it as firmly as possible. Don’t be scared of the nori sheet breaking, it’s tougher than you think.

Olivia xo

Raw Vegan Cauliflower Rice Sushi Olivia Budgen Blog


Print Recipe
Vegan Cauliflower Rice Sushi
Making sushi is not as hard as you think. This cauliflower rice sushi is raw, vegan, gluten, dairy free, sugar free and super tasty!
Raw Vegan Cauliflower Rice Sushi Olivia Budgen Blog
Prep Time 15 minutes
Servings
people
Ingredients
Sweet and Spicy Sauce
Prep Time 15 minutes
Servings
people
Ingredients
Sweet and Spicy Sauce
Raw Vegan Cauliflower Rice Sushi Olivia Budgen Blog
Instructions
  1. Blend up the sauce ingredients, adding more water if necessary to make creamy.
  2. Gently pulse the cauliflower florets in the food processor until it resembles rice.
  3. Slice the rest of your chosen ingredients and arrange them on two thirds of the nori sheet.
  4. Put a little water in a bowl and place it nearby. Start rolling and once you're almost done, wet your finger and dab the end of the wrap fairly generously to seal it.
  5. Pop the roll into the fridge to let it settle.
  6. Repeat this process until you've used up your ingredients.
Recipe Notes

Let the sushi roll sit in the fridge for half an hour before slicing. This allows the moisture from the ingredients to soften the nori sheet and seal everything together nicely.

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