Raw Avocado & Enoki Sushi Rolls

This is a great raw, vegan alternative to normal sushi rolls. Even though rice is part of a stable diet for many, a lot of people avoid it because of its carbs, and others have an intolerance to grains. Using the cruciferous vegetable cauliflower, this dish packs a wallop of health benefits and is a lighter, easily digestible alternative. It's easy to assemble and delicious to eat!

Raw Avocado & Enoki Sushi Rolls

Cauliflower Sushi Rice

  • 1/2 head cauliflower
  • 2 Tbsp. tahini
  • 1 tsp. apple cider vinegar
  • 1 tsp. maple syrup (or raw sweetener of your choice)
  • 1/8 tsp. Celtic sea salt

Filling

  • 4 nori sheets
  • handful enoki mushroom
  • 1/2 avocado
  • 1/2 capsicum
  • 1/2 small cucumber

Miso Tahini Sauce

  • 2 Tbsp. tahini
  • 2 Tbsp. water
  • 2 Tbsp. horseradish sauce
  • 2 tsp. miso
  • 2 tsp. maple syrup (or raw sweetener of your choice)
  • 1 tsp. ginger paste
  • 1/2 tsp. garlic

Directions

Cut the florets from the core of the cauliflower and put into food processor with all the spices.

Pulse until rice like consistency (if you're using a blender turn the setting on low).

Put a paper two into a large bowl or plate and spread cauliflower rice on top, this will soak up all the excess liquid so that the sushi roll doesn't go soggy.

Blend the miso tahini ingredients together until mixed into a smooth consistency.

Slice up the filling ingredients into thin strips.

To assemble the sushi, lay a piece of nori sheet on a piece of bamboo mat, spread a thin layer of cauliflower rice on top, make sure you leave a 1 inch border on the top.

Lay a couple of pieces of each ingredient lengthwise on top of the rice at the bottom, if you put too much the roll will end up being quite large and bulky so little of each will suffice.

From the bottom roll carefully roll the edge over the filling ingredients, tucking the edge in tightly to prevent any gaps in the middle of the roll. Keep rolling until you reach the end, and then press the 1 inch border and pressing that in to keep the roll secure.

Remove the bamboo mat and let sit for a min to let the nori secure, with a sharp knife, cut the roll into half, then halves again until you get to roughly 8 pieces depending on large you want the rolls.

Garnish with anything you'd like, fried onion, spring onions, sesame seeds or more miso paste.

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