Since starting Body Back I’m finding myself spending more time in the kitchen again which feels amazing. I used to spend lots of time in the kitchen trying out new recipes, preparing for cooking classes and experimenting with different flavor combinations and textures. Now, I’m happy to be back to planning for an upcoming cooking class and preparing healthy meals for my family. Only, it is so much better this time around as I have my little mini-me chef, Liv at my side.
Last weekend Liv and made these delicious raw vegan sushi rolls with cauliflower “rice”. Sushi has always been one of my favorite foods dating back to when I tried raw sushi with fish for the first time back in college. Now, I don’t eat fish anymore, but I still really enjoy the tradition of preparing sushi and so I was happy to learn different ways of making vegan sushi while in culinary school at the Living Light Institute.
Cauliflower rice will save you both time and empty calories. There is no cooking involved so you don’t have to wait for the water to boil a big pot of rice and the nutritional value is greater than plain white rice. You will not miss the rice – I promise.
Making sushi at home is easier than you think and you can be creative with what you put inside. Have your family customize the rolls with what they like. If you aren’t vegan feel free to incorporate some fish. Improvise and let your family get creative!
Yield: 8 rolls (4 servings)
8 sheets nori
3 cups spinach
1 ½ avocado
½ English cucumber, julienned
1 red bell pepper, julienned
1 small mango, julienned
1 carrot, shredded
Sticky Cauliflower “Rice”
2 cups Cauliflower, rough chop
½ avocado, rough chop
salt and pepper to taste
Mango Tamari Dipping Sauce
1 tablespoon tamari
1 cup chopped mango
1. For the sauce: Mix the tamari with mango in a blender until smooth and put aside in 4 small dipping bowls.
2. For the rice: Shred the cauliflower rice in a food processor until it resembles the same size as rice.
3. Put the cauliflower rice into a medium sized bowl and mix in the avocado using a fork until avocado is evenly mixed in and the texture is sticky.
4. Add salt and pepper to taste for the rice.
5. For the sushi: Lay one sheet of nori on a bamboo sushi mat shiny side down.
6. At the end of the nori sheet closest to you, layer some cauliflower rice and then add carrots, mango, avocado, bell pepper, cucumber and spinach.
7. Roll the sushi: first grip the edge of the nori sheet and your sushi mat with your thumbs and forefingers and press the fillings back with your other fingers. Using the mat to help you, roll the the front end of the nori over the filling. Squeeze it together with the mat and then continue to roll forward. Seal the end of the nori with a little water.
8. Cut the roll with a very sharp knife into 8 pieces.
9. Repeat with the other nori sheets.
10. Serve and enjoy right away with mango dipping sauce or tamari separately.