High-Speed Recipes: Raw Vegan Sushi

It is not everyday that you spend a little extra time in the kitchen making raw vegan sushi and come up with your own exquisite recipe, but that happened to me last week. Being one who loves to share, we set up to film the process and came up with this new high-speed recipe video. The recipe is below and I hope you enjoy the video.

Raw Vegan Sushi High-Speed Recipe Video

Raw Vegan Sushi Recipe

Ingredients: Raw Vegan Sushi Rice:

1 cauliflower

1 cup of macadamia nuts

3 stalks of green onions

1/2 tsp. Celtic salt

Wasabi Paste:

2 tbs. Organic wasabi powder

1/4 cup Water


3 small rainbow carrots (1 of each color: purple, orange, yellow)

1 bunch of pea or daikon sprouts

1 bunch of spicy sprouts variety

1 piece of daikon root

3 stalks of green onions

12 asparagus (thin)

1/2 cucumber

2 avocados

Sushi Rolls:

Nori sheets

Braggs’ Liquid Aminos

You will need:

1 Food processor

Assorted sized glass or stainless steel bowls (6)

2 spatulas

Measuring cups

2 Cutting boards

Sharp knife

Bamboo sushi roller

Cling-wrap plastic

Sushi Set (rectangular platter, chop sticks and wasabi plate)

Directions: Raw Vegan Sushi Rice:

Cut the cauliflower into small florets and slice the green onions into small rings.

Place all ingredients in the food processor and use the Low settings to breakdown the cauliflower and the macadamia nuts into rice size bits.

Place the “rice” in a glass bowl and set it aside.

Wasabi Paste:

If you are using the organic wasabi powder, add it to a glass bowl, and then pour a little bit of the water and start mixing. Add water as needed. The consistency should be of paste. If you want to make home-made wasabi, we will be posting a recipe for it at a later time.


Wash your vegetables and greens in lemon or apple cider vinegar water (1/2 cup in 1/2 gallon of water). Let them dry on a clean towel. You can use a lettuce spinner to dry the sprouts or place them in a colander. Peel and then thinly slice longitudinally the carrots, the cucumber, the daikon root, and the green onions. Cut the avocado in half, remove the seed, and slice it thinly inside the peel, removing all slices with a spoon. One trick to remove the avocado seed is to tap the knife over the seed (make sure a small portion of the blade is attached) and then remove the seed but tapping the knife over the sink or trash).

Break the asparagus and keep the top portion (if you gently try to break them they will break exactly between the fiber and the soft, eatable parts). You can discard the bottom portion. The sprouts don’t need to be cut.

This is what your vegetables should look like prior to going inside the sushi rolls.

Raw Vegan Sushi Roll Assembly:

As seen on the video, place all of your vegetables on a cutting board.

Place a piece of saran wrap on a separate cutting board and the bamboo sushi roller over the plastic.

Lay the nori over the bamboo sushi roller.

Spread the cauliflower rice over the nori.

Pick an assortment of vegetables and lay them gently across 1/3 of the nori’s width. Be creative with it.

Begin rolling. Now the rolling is a little tricky, that’s why you have to watch the video.

Once the roll is ready, cut it into thick slices.

Serving the Raw Vegan Sushi Rolls:

Serve the slices on a platter with chop sticks, a little bowl for the braggs, which acts as a healthy soy sauce, and a gulp of wasabi paste.

Originally published at livinghealth.tv on September 20, 2016. 2016 © Living Health TV and Living Health Magazine.

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