Over the holidays as a gift to you the TRA Crew,
I created this super tasty and simple Raw Vegan Sushi Recipe that uses my secret trick to make the rice stick!
I dare say it is The Best Raw Vegan Sushi Recipe out there, I hope you Enjoy it!
I just LOVE sushi, long before I embarked on raw vegan lifestyle sushi was a favourite of mine!
The one thing I always had a hard time with when making raw sushi is that the rice tends to be crumbly and not stick together. I tried at least a dozen ways to try to get it to stick but most left the “rice” either soggy or with a strange texture or flavour, that is until I figured out the secret that I share in the video! As an added bonus the “secret” also brings up the omega 3 content of the recipe and creates a nearly perfect omega 3 to 6 profile for the dish which is a huge plus! Now my Love of Sushi and my Sushi Rolling skills have never been as strong!
Before we get into the recipe I want to share some really important info on seaweeds.
Early on in my raw journey, I stopped eating nori and thus sushi due to potential contamination issues with seaweeds in general. With the levels of pollution in the world, it has been found that many seaweeds contain dangerous levels of heavy metals and radiation, this is due to the fact that seaweeds naturally absorb/chelate or bind these substances to them from their environment, ie the ocean if present and/or more optimally from us when they are clear of these contaminants before we eat them. Later on, I also learnt about the reality that many seaweeds, especially nori, are questionably vegan due to the manner in which nori is harvested and processed…
This all said my love for sushi did not diminish and so I went on a mission to fill that need both for myself and others by developing a truly vegan seaweed-free nori recipe that I call “Better than Nori”. It was a success and I made a full video and post that goes much deeper into this subject, which you can find here. I must admit it is really delicious, many have even said it is better than nori and with that sushi was back on my menu albeit not too often… The one trouble with the recipe is that it uses some ingredients that are less common, although can be substituted, and it does take some time to make requiring a dehydrator which I didn’t have for the first decade on a raw diet.
Since that time I continued my research and came to the conclusion that quality seaweeds can be a really helpful part of the raw vegan lifestyle helping to provide key trace minerals that can be lacking otherwise including iodine. This led me to source quality sea veggies and seaweeds that go under rigorous testing to ensure that they are not contaminated with heavy metals or radiation. Talking with other well-researched long-term raw vegans, such as Drs Rick and Karen Dina, as well as a few companies themselves, I started adding in small amounts of dulse flakes and kelp powder from SeaVeg.com and now amazing certified organic raw and vegan nori from RawNori.com that is really increasing my sushi parties and feels really great! If you have a dehydrator or are looking to get one, I recommend the Excalibur, you can choose from quality raw vegan nori or my “better than nori” to use in this sushi recipe!
Something I find important to know and share when talking about the consumption of seaweeds, as well as algae like spirulina and chlorella, is that in spite of being incredibly nutrient-rich they also contain analogue forms of b12 that can actually inhibit the absorption of bioactive b12. Before you throw the baby out with the bathwater it is poignant to note that this effect is short-term, less than a day, knowing this the simplest way to get around this issue with analogues is to consume these foods at least 1 day apart from taking a quality b12 supplement. If you are of the belief that b12 supplementation is unnecessary or if you simply want to learn more on this subject I highly recommend you check out my full video and detailed written post B12 Deficiency – Is it a Joke.
With all of that out of the way
Let’s get to the Best Raw Vegan Sushi Recipe as well as the secret to raw vegan sticky “rice”!
The Best Raw Vegan Sushi Recipe – makes 4 rolls
1 lb / 460 g Cauliflower ~ 1 Small
.22 lb / 100 g Fresh Ginger – Large Chunk
4 tsp Lemon Juice ~ 1/2 a Lemon
1/8 cup Chia Seeds
.33 lb / 150 g Cucumber ~ 2 Small Girkins
.17 lb / 75 g Red Pepper ~ 1/2 a Pepper
.05 lb / 25 g Green Onion ~ 2 Medium
.4 lb / 180 g Avocado ~ 1 Medium
8 g Raw Vegan Nori Sheets ~ 4 sheets
Note: The best results come with the exact measurements in order to make the right-sized rolls, especially if multiplying the recipe 🙂
- Start by removing the leaves from the cauliflower, rinsing it off well and shaking the water from it. You do not need fully to dry the cauliflower but you also do not want it dripping wet, once washed set aside.
- Peel the ginger with the back of a spoon or knife, chop it into coin-sized pieces and place it into a food processor with the “S” blade. Pulse until finely chopped using a spatula halfway through to make sure it’s uniform. PS – I Love ginger and this is just enough to taste it in the recipe, if you do not like ginger you can cut in 1/2 or omit it.
- Leaving the ginger in the food processor rough chop and add 1/2 of the cauliflower to the ginger and pulse until a rough “rice” like consistency is created. Using the spatula remove the “rice” and place it in a separate bowl or square pyrex dish, continue with the other 1/2 of the cauliflower and place in the dish.
- Pour the 4 tsp of lemon juice over the “rice” and stir to evenly coat.
- Grind the Chia Seeds in a seed grinder/coffee grinder / Vitamix / magic bullet etc and then pour the “chia powder” over the “rice”.
- Stir well to evenly coat, pat down in the bowl/pyrex dish so that it’s evenly spread, use a knife to cut 4 even squares so you can see how much “rice” goes into each roll, and set aside. *the video may help visualize this.
- Chop the ends off the cucumbers and slice each cucumber into 4 lengthwise strips or sticks, set aside.
- Slice the red pepper into 12 – 16 strips, 3 – 4 per roll.
- Slice the green onions in half lengthwise and set aside.
- Cut the avocado in 1/2, remove the pit and then cut each 1/2 into a 1/4 lengthwise and each 1/4 into 3 slices, loosely scoop with a spoon and set aside.
- Place a sheet of raw vegan nori shiny side down on a sushi rolling mat, scoop out 1 square or 1/4th of the “rice” mixture and spread on the bottom 2/3 of the sushi paper leaving 1 inch at the bottom and 1.5 at the top.
- Use your hands or a pie scoop to firmly press and shape the “rice” to the nori sheet, the video will help show this.
- Place 3 strips of avocado, 2 strips of cucumber, 3-4 red pepper strips and 1 green onion half on top of the rice.
- Carefully use the sushi mat and your fingers to roll the sushi mat up 3/4, squeeze the roll, dab some water on the loose end of the nori and then roll to seal and squeeze.
- Place on a clean cutting board and carefully cut in 1/2, in 1/2 again and then in 1/2 again with a very sharp knife, I find serrated works best.
Serve as is or with your favourite dipping sauce!
*If you do not have a food processor you can make the “rice” using @rawfoodromance’s “Wet Chop” technique!
I hope you absolutely LOVE this Raw Vegan Sushi recipe and that it makes sushi a new favourite to help you thrive with a raw vegan lifestyle!
If you want to take your sushi skills to the next level check out my Inside-Out Rolls video here!
PS for that one you are going to want to grab some certified Organic Raw Vegan Nori from RawNori.com for 5% off with my code “CHRIK5”
I really hope you LOVE the recipe and find yourself saying this indeed is the Best Raw Vegan Sushi you have had!
As always Much
Wishing You Much