Raw Vegan Sushi
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Makes 24 Maki Rolls
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Time: 15 Mins
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Ingredients
1.5 Cups Cauliflower 1 Cup Broccoli 1 TBSP Rice Wine Vinegar 1 TSP Sugar 1 TSP Salt 4 Nori Sheets 1/4 Cucumber 1 Avocado 1 Spring Onion Soy Sauce (or Tamari if Gluten Free) Sesame Seeds Equipment A Bamboo Sheet is preferred but if you don’t have one at home I sometimes use Baking Paper or reuse some Cling Film lying around the house with a Tea Towel to Roll the Sheets |
Method
Wash your Broccoli and Cauliflower and place in Colander to dry.
In a Food Processor, Finely Chop your washed and dried Broccoli and Cauliflower until it resembles the consistency of Rice/Quinoa.
Dry this further by using a cheesecloth to wring out any excess moisture.
Mix Through Salt, Sugar and White Wine Vinegar. Set Aside
Chop your Cucumber into Thin Strips.
Slice your Spring Onion into long and thin Strips
Slice your Avocado into Thin Slices.
On a Clean Surface, place your Bamboo Rolling Mat flat and lay out one sheet of Nori.
Pat Cauliflower and Broccoli Mix onto Nori evenly, leaving 1cm gap between the inside of the roll closest to you and 5cm from the outside. Sprinkle some Sesame Seeds on top.
Place the Cucumber, Avocado and Spring Onion about 2cm in onto of the ‘Rice’ mix in a Long Straight Line
Roll the Sushi with the mat. Set aside and repeat with the rest of your Nori Sheets.
Slice Evenly (Around 6 Rolls per Sheet) and serve with Soy Sauce, Wasabi and Pickled Ginger
For More: Try it with Sweet Potato, Mushroom Tempura or Asparagus with some Sriracha Mayo.
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
Wash your Broccoli and Cauliflower and place in Colander to dry.
In a Food Processor, Finely Chop your washed and dried Broccoli and Cauliflower until it resembles the consistency of Rice/Quinoa.
Dry this further by using a cheesecloth to wring out any excess moisture.
Mix Through Salt, Sugar and White Wine Vinegar. Set Aside
Chop your Cucumber into Thin Strips.
Slice your Spring Onion into long and thin Strips
Slice your Avocado into Thin Slices.
On a Clean Surface, place your Bamboo Rolling Mat flat and lay out one sheet of Nori.
Pat Cauliflower and Broccoli Mix onto Nori evenly, leaving 1cm gap between the inside of the roll closest to you and 5cm from the outside. Sprinkle some Sesame Seeds on top.
Place the Cucumber, Avocado and Spring Onion about 2cm in onto of the ‘Rice’ mix in a Long Straight Line
Roll the Sushi with the mat. Set aside and repeat with the rest of your Nori Sheets.
Slice Evenly (Around 6 Rolls per Sheet) and serve with Soy Sauce, Wasabi and Pickled Ginger
For More: Try it with Sweet Potato, Mushroom Tempura or Asparagus with some Sriracha Mayo.
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
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