Name: Veggie Sushi Roll
Prep time: 30 min
Total time: 30 min
Ingredients: 0.5 cauliflower (1/2 of a medium size cauliflower); 1 cup almonds; 0.5 lemon (juice 1/2 of a lemon); 1 tbs tamari; 1 carrots (cut into small strips); 1 avocado (cut into small strips); 0.5 cucumber (cut into small strips); 2 cups bean sprouts (any sprouted greens will do); 0.25 red bell pepper (cut into small strips); 5 nori sheets

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rain Free Veggie Sushi Roll.

Since I have used cauliflower to make cauliflower fried rice, I wanted to see if I can use something similar for my Veggie Sushi Rolls. When you are in need of a nourishing, filling, and delicious meal or snack, this recipe is an absolute “go-to” quick fix. And no need for sushi rice!

Veggie Sushi Roll

Since I have used cauliflower to make cauliflower fried rice, I wanted to see if I can use something similar for my Veggie Sushi Rolls to make them completely grain free. When you are in need of a nourishing, filling, and delicious meal or snack, this recipe is an absolute “go-to” quick fix. And no need for sushi rice!

4.67 from 3 votes

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Prep Time 30

Total Time 30

Course Lunch, Snacks

Cuisine Asian, WFPB

Servings servings

Calories 271 kcal

Ingredients

0.5 cauliflower 1/2 of a medium size cauliflower
1 cup almonds
0.5 lemon juice 1/2 of a lemon
1 tbs tamari
1 carrots cut into small strips
1 avocado cut into small strips
0.5 cucumber cut into small strips
2 cups bean sprouts any sprouted greens will do
0.25 red bell pepper cut into small strips
5 nori sheets

Instructions

Before you start, soak the almonds for a good hour.
To make the "rice", add the following ingredients into a food processor and blend until you get a "rice like" consistency. Cauliflower, almonds, lemon juice and tamari.
Lay the nori sheets (smooth side down) on a flat surface, a counter top or cutting board. You can also use a bamboo sushi mat to make a nice and tight roll after you have added all the veggies (some people use a towel and that works too).
Spread a thin layer of "rice" on top of the nori seaweed and arrange your veggie fillings on top of the "rice". Layer your veggies all on the top half of the nori so it will be easier to make the roll. Make sure to slice your veggies in thin strips so it will be easier to roll.
Leave a small 1″ strip along the top to help to make your seal. Just wet your fingers (have a small bowl with water nearby) and wet that last strip of nori before you make your complete roll.
You can either slice these rolls into small bite size pieces (make sure to use a very sharp knife) or you can just eat it as a long roll. This is what I normally do, especially when I'm in for a quicker meal option. Top with toasted sesame seeds (optional).

Notes

Besides the ingredients outlined above, you can use multiple other ingredients. Depending on what you have available or your taste preference, you can use other green sprouts (e.g. alfalfa), red onion, zucchini, yellow or green bell peppers, tomato and herbs like cilantro, just to name a few.

Nutrition

Calories: 271kcalCarbohydrates: 18gProtein: 10gFat: 20gSaturated Fat: 2gSodium: 233mgPotassium: 745mgFiber: 9gSugar: 6gVitamin A: 2305IUVitamin C: 52mgCalcium: 109mgIron: 2mg

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