Sushi Sunday: Vegan Rainbow Cauliflower Rice Rolls
Whether you’re a low-carb connoisseur, a sworn seafood lover, or an honorable herbivore. This gluten free, vegan roll is sure to suit each kind of sushi searcher.
The main twist to this classic roll is the type of rice around the sushi. I replaced traditional white sushi rice with cauliflower rice for the nutrition behind it. While white rice has slim to none value and is ‘heavy’, cauliflower is high in vitamin C, potassium, and promotes gut health. The key to making the rice stick is the white wine vinegar and coconut oil that goes into it before sticking to the nori sheets. If you are wanting to add a bit of salt, always use himalayan to boost your mineral intake.
Making sushi at home allows you to save money, customize your roll to your liking, and is a fun dinner party idea! For seafood, I suggest getting shrimp tempura or imitation crab. Popular toppings for inside or out are: avocado, carrots, mango, cucumber and radish.
For bonus dinner party points, check out my #Trapenese playlist that was created to get in the Sushi Night spirit.
Now for the sauce as there a few crowd favorites when it comes to sushi. Eeel sauce (a.k.a Unami) is surprisingly vegan! If you are wanting some heat, you can mix vegan mayo with sriracha for a dairy-free spicy mayo option. Last but not least, for soy-sauce I recommend Tamari for a gluten free option.
Vegan Rainbow Cauliflower Rice Rolls
Serves 4 rolls
- 1 cucumber
- 2 large carrots
- 1 radish
- 1 mango
- 2 large avocados
- black sesame seeds
- vegan mayo + sriracha (spicy mayo sauce)
- tamari sauce
- eel sauce
- 1/4 cup rice vinegar
- 1 tbsp coconut oil
- pinch of himalayan salt
- nori sheets
- shrimp tempura (optional)
- edamame for side dish (optional)
Utensils
- chopsticks
- bamboo mat
- plastic wrap
Method
- Cook cauliflower rice as directed on packaging. Add vinegar, coconut oil, and salt. Stir to combine, set aside and let cool.
- Cut carrot, cucumber, mango, and radish lengthwise into small ‘sticks’ and set aside.
- Wrap the bamboo mat with plastic wrap and place half of the nori sheet, shiny side down. Spread cauliflower mixture over the nori sheet. Turn it over and put the shrimp the vegetable sticks and tempura if using on the sheet. Feel free to add a bit of avocado inside the roll and sauce if desired.
- From the bottom end, start rolling nori sheet over the filling tightly with bamboo mat until the bottom end reaches the nori sheet. Set aside.
- For the avocado slices on top, remove the skin and slice the avocado widthwise in thin pieces. Press the slices down gently with the flat slide of a large knife. Using the side of the knife again, layer the avocado slices on the top of the rolls.
- Cover the entire roll (avocado included) again with plastic wrap, squeeze tightly with bamboo matt over it, then cut roll into pieces.
- Drizzle desired sauce and sesame seeds then serve.
