Savory Raw Vegetable Sushi
I love how this raw vegetable sushi is not only vibrant and fresh but also packed with nutrients. It’s a fun way to enjoy a medley of flavors and textures while keeping it light and healthy.
There’s something truly special about rolling your own sushi.
I remember the first time I tried making it at home; it felt like an art project I could eat!
This savory raw vegetable sushi is one of my go-to recipes because it’s versatile, colorful, and super easy to whip up.
Plus, it’s a wonderful way to showcase seasonal veggies and let them shine in their raw form.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to mix and match the veggies based on what you have on hand. If you want to add a bit of protein, consider including some marinated tofu or sprouts. The nori sheets can sometimes be tricky to find, but health food stores usually stock them, and they add such a wonderful umami flavor.
Tips & Notes
- •I like to keep my sushi rolls wrapped in a damp cloth until I'm ready to serve them; it helps keep everything fresh.
- •If you're feeling adventurous, try adding some fresh herbs like cilantro or mint for an extra burst of flavor.
Recipe Variations
- •Sometimes I’ll swap out the cauliflower rice for quinoa for a different texture.
- •If I want a spicy kick, I’ll add a thin slice of jalapeño in the mix.
Storage & Freezing
These sushi rolls are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to a day. Just remember they might lose a bit of crunch!
Frequently Asked Questions
Can I make these in advance?
I recommend enjoying them fresh, but you can prep the veggies a few hours ahead. Just keep everything wrapped up tight to prevent browning.
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I love how this raw vegetable sushi is not only vibrant and fresh but also packed with nutrients. It’s a fun way to enjoy a medley of flavors and textures while keeping it light and healthy.
Ingredients
Instructions
- 1
Start by preparing your cauliflower rice. If you haven't done this yet, pulse the cauliflower florets in a food processor until they resemble rice grains.
- 2
Lay a nori sheet shiny side down on a bamboo sushi mat (or a clean kitchen towel if you don't have one).
- 3
Spread about 1/4 cup of cauliflower rice evenly across the nori, leaving about an inch at the top edge for sealing.
- 4
Layer on the julienned carrots, cucumber, sliced avocado, bell pepper, and a handful of spinach.
- 5
Now comes the fun part! Starting from the bottom, carefully roll the sushi away from you, keeping the filling tight as you go.
- 6
Once you reach the top edge of the nori, wet it with a bit of water to help it seal.
- 7
Use a sharp knife to slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.
- 8
Sprinkle with sesame seeds and serve with soy sauce or tamari, and pickled ginger if you like.
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