You may have been wondering when I published my guide on How to Make Cauliflower Rice, if I was up to something. If you thought that, you were right. Of course, I’m up to finding nutritious and healthy (and even low calorie) options for my favorite dishes. And one of those dishes just happens to be Vegan Sushi with Cauliflower Rice. Come to Marly!
Let me be completely honest. The first time I tried sushi, I hated it.
Of course, I have had that reaction to a lot of food. For example, tomatoes. I hated tomatoes the first 99 times I tried them. Well, honestly, I only tried them about 5 times. Once when I was a child. Twice when I was a teenager. Once when I was 22. I hated them – seriously and passionately hated them every single time. Then when my daughter was 15, she suggested I should try them one more time. What could I say? There’s my daughter sitting in front of me imploring me to try something healthy. So I gave it another go, and I’ve been converted ever since.
Taste buds can be so strange.
So the first time I tried vegan sushi I was in a fancy restaurant and I thought it was vile.
Then one day when I was in my Plant-Based Pro certification program, I had to make something with an international flare to it. I could have gone with Italian or Spanish, but I just wanted to be a little different, so I decided to try making my own vegan sushi.
I absolutely loved it. Maybe it’s just a great example of second chances.
I also used Cauliflower Rice in this recipe. I think that helped. Here’s the deal with using cauliflower rice in sushi. It adds a great flavor, but it’s a tad bit messier than using something like brown rice.
But the way I look at it, using the cauliflower rice makes this both healthy and low calorie. It’s turned into one of my favorite lunches!
How to Make Vegan Sushi
First of all, you’re going to need some nori, little sheets of seaweed. I know. It doesn’t sound too appetizing. I honestly think knowing this was seaweed was half of the battle for me. The good news, it’s relatively easy to find nori. I bought some in the asian food section of my local grocery store. I’ve heard people discussing nori before, so I know there are different brands with varying degrees of quality.
I also bought that nice little bamboo sushi roller for just a couple of dollars at the grocery store too. They help you roll the sushi nice and tight, which keeps everything rolled up neatly.
I spread the rice across the bottom half of the sheet and top that with an assortment of thinly sliced vegetables, including red bell pepper slices, cabbage slices, and avocado. I also like adding a little bit of greens for both color, nutrition, and crunch. I like a little crunch in my sushi, what can I say!
Then you use the bamboo roller to roll the sushi, using your fingers to help guide it, kind of smushing it all together as you roll it.
I like that action shot below. Fun!
The real key to success is a tasty sauce to dip your sushi in. I make a super simple Spicy Peanut Sauce made with peanut butter, Bragg (a gluten-free soy sauce), chili pepper sauce, and chopped peanuts. It’s pretty darn good, if I do say so myself!
One trick I learned is to let the sushi roll sit for a moment before slicing. That way the moisture from the rice helps to soften up the nori a bit, sealing the roll.
Once it’s ready, go ahead and slice the roll into 5 — 6 equally-sized bites. Place these on a plate and serve with the dipping sauce (see the recipe below).
We hope you love this Vegan Sushi with Cauliflower Rice recipe as much as we do! If you decide to give it a try, snap a photo and share it with us using #namelymarly on Instagram. We love seeing your photos!
- 4 sheets of nori
- 1 batch of Cauliflower Rice
- 1 red bell pepper, sliced thinly
- 1 avocado, peeled and sliced
- About a quarter of a head of red cabbage, sliced thinly
- 1-2 green onions, sliced thinly lengthwise
- Field greens
- ¼ cup peanut butter
- 1 - 2 teaspoons agave nectar
- 1 - 2 teaspoons Bragg (for gluten-free) or Soy Sauce
- 1 - 3 teaspoons Sriracha (based on your hotness preference)
- 1 - 3 teaspoons chopped peanuts for topping
- Place one nori sheet on a bamboo roller. Top about half of it with a thin layer of the cauliflower rice. Top this with thin slivers of the red bell pepper, avocado slices, red cabbage slivers, green onion slivers, and some of the field greens.
- Use the bamboo roller to roll the nori, using your fingers to press down on the nori sheet as it rolls up. Roll it tightly to the end. Allow the roll to sit for a minute or two, seem side down.
- Make the dipping sauce by combining the peanut butter, agave, Bragg (or soy sauce), and sriracha. Stir to combine. Add 1 - 3 teaspoons of water to get to a nice dipping consistency. Sprinkle the top with chopped peanuts.
- Slice the roll into 5 - 6 equally sized bites.
- Serve the sushi bites with the sauce.