Raw Vegan Sushi with Cauliflower Rice

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Raw Vegan Sushi with Cauliflower Rice

Sushi is traditionally made with vinegared rice and seafood, but it’s incredibly versatile and easy to adapt. This recipe explores how to make a nutrient-dense option using cauliflower rice, raw vegetables and seed pâté. This recipe is from a family cooking sushi class with Chef Jordan Bourzig. Jordan is a conscious vegan natural chef and a naturopathic nutritionist student and hails from a traditional French cooking background

Ingredients

Ingredients

Cauliflower Rice

• Cauliflower: 1 small head (~400g)

• Lemon juice: 15 ml (1 tbsp)

• Rice vinegar: 15 ml (1 tbsp)

• Salt: pinch

Sunflower Seed–Cashew Pâté

• Raw sunflower seeds: 70 g (½ cup)

• Raw cashews: 35 g (¼ cup)

• Lemon juice: 30 ml (2 tbsp)

• Tamari or coconut aminos: 15 ml (1 tbsp)

• Olive oil: 15 ml (1 tbsp)

• Garlic: 1 clove (about 3 g), minced

• Fresh ginger, grated: 5 g (1 tsp)

• Water: 30-60 ml (2–4 tbsp), adjust for texture

Veggie Fillings

• 1 small beetroot, julienned

• 1 medium carrot, julienned

• 1 ripe avocado, sliced

• Optional: cucumber, bell pepper, or sprouts

To Assemble

• 4 nori sheets

• Tamari, pickled ginger, and wasabi (optional) for serving

 

Method

Method

Prepare the cauliflower rice:

• Pulse the cauliflower florets in a food processor until it resembles rice grains.

• Transfer to a bowl and mix with lemon juice, rice vinegar, and a pinch of salt.

• Let it sit for 10 minutes, then squeeze out excess moisture using a nut milk bag or clean kitchen cloth.Make the sunflower-cashew pâté:

• Blend soaked sunflower seeds and cashews with lemon juice, tamari, olive oil, garlic, and grated ginger.

• Add water little by little until you get a thick, spreadable consistency—not too runny.

Prepare the vegetables:

• Julienne the beetroot and carrot into thin strips.

• Slice the avocado.

Assemble the sushi rolls:

• Place a sheet of nori on a bamboo sushi mat, shiny side down.

• Spread about 1/4 cup of cauliflower rice evenly over 3/4 of the nori sheet, leaving the top edge clear.

• Near the bottom edge, spread a line of the sunflower-cashew pâté.

• Arrange strips of beetroot, carrot, and slices of avocado on top of the pâté.

Roll the sushi:

• Using the sushi mat, roll the nori away from you tightly but gently, sealing the edge with a little water.

Slice and serve:

• Using a sharp knife dipped in water, slice the roll into 8 equal pieces.

• Serve immediately with tamari, pickled ginger, and wasabi if desired.