If you are wondering how to add more raw foods to your diet and cannot seem to warm up to some “odd” looking raw food dishes, try this delicious version of raw sushi. I am pretty sure you will have all ingredients in your fridge/ pantry and it will take you no longer than 30 minutes to prepare these delicious rolls (which, by the way, are technically called MAKI, not sushi).

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THE key ingredient of these wonderful maki is the raw cauliflower spread that I use instead of rice.

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Among the cruciferous vegetables (this family includes broccoli, Brussels sprouts, cabbage, collards, kale etc) CAULIFLOWER is something you might want to add to your regular diet because of its multiple health benefits. One of the best ways to eat CAULIFLOWER to maximize nutrients is to eat it raw. A raw cauliflower has a firm but spongy texture and a slightly bitter flavor with a sulfurous hint. Its color is white in most varieties but there are others that are green and purple. Interestingly, but obvious, is the fact that white cauliflower is the least nutrient-dense of them all.  The lack of color in this white flower vegetable is evidence of the lack of carotenoids or chlorophyll which are the common phytonutrients in most vegetables.  Go for the colored variety if available.

indexToo bad I couldn’t find any colored cauliflower- the sushi would have looked way more fancy with purple cauliflower spread!

Rawlicious Plant Sushi
Prep time:
Total time:
Serves: 3-4
Ingredients
  • For the rolls:
  • 4 nori sheets
  • Cauliflower spread (link below)
  • 1/2 carrot, cut in thin strips
  • 1/2 red bell pepper, cut in thin strips
  • 1/4 cucumber, cut in thin strips
  • 1/2 avocado, thinly sliced
  • Lettuce leaves
  • Sesame seeds
  • For the dipping sauce:
  • 1 tbsp unhulled tahini
  • 1/8 tsp sesame oil
  • 1 tsp tamari
  • 2 tbsp lime juice
  • 1/4-1/2 tsp manuka honey, to taste
  • hot chili flakes, to taste
  • For the cauliflower spread:
  • 3 cauliflower florets
  • 1 tbsp lemon juice
  • 2 tbsp tahini
  • Pinch of fine sea salt, pinch of black pepper
Instructions
  1. For the cauliflower spread, place all ingredients in a food processor and grind into a paste that resembles couscous.
  2. For the dipping sauce, stir together all ingredients in a small bowl.
  3. To make the nori rolls, place a sheet of nori on a bamboo sushi mat, shiny side down.
  4. Spread some of the cauliflower spread over the nori sheet, leaving a 4cm strip uncovered along the edge farthest from you.
  5. Arrange some vegetables on top of the spread and sprinkle with sesame seeds.
  6. With your fingers, hold the filling down while rolling up the nori sheet (start on the edge close to you). When you get t the last couple of centimeters (inch), wet the edges of the nori sheet to glue them together.
  7. Cut your rolls in slices and serve with the dipping sauce.
  8. Serve with sweet-spicy sauce.

 

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