I have never tasted “real” sushi rolls as I have been vegetarian all my life. But recently took a class at Whole Foods where Sasha from 24 Carrots
taught us to make these yummy raw sushi rolls and I tell you I got hooked!! I remember the lady sitting besides me in the class telling these raw vegan rolls taste better than the real stuff…Wow!!
If you are into, healthy, vegan, gluten free, raw…recommend you to try 24 Carrots “the” place to go in Chandler, AZ. Their food is amazing sourced mainly from local organic farmers. The staff is super friendly and the owner Sasha truly walks the talk!
I am not a big fan of Japanese food but after tasting these sushi rolls I must say…Sushi sushi sushi!!Mmm….
Had nori wraps sitting in my pantry for months, and was glad I had a recipe I liked to try this out. Its a very simple recipe to make which is super delicious and quite filling at the same time. This dish will soon be on the list of Dad-approved dishes!
Traditionally sushi rolls are made with sticky rice, here we will be using finely shredded cauliflower which will act as “rice” for this raw dish.
What does Ayurveda say on Cauliflower? It’s a great to have in summer because of its astringent taste and is cooling to the body. Eating cauliflower helps to decrease pitta and kapha dosha. But ‘vata’s’ be careful eating raw cauliflower has a tendency to increase your vata.
Let’s get started – this recipe makes approx 3-4 nori rolls
Making of Sticky Rice :
Mix this altogether into a nice sticky paste that can be easily applied on the nori sheets.
Take whatever veggies you like and cut them into matchsticks. I personally like using bell peppers, carrots, zucchini, cucumbers and some greens like chopped lettuce.
Raw veggies not only add color and vibrancy to the dish but are packed with nutrients that our bodies can easily absorb eaten in the natural state.
Dipping Shoyu Sauce:
These are crunchy, dried paper-thin seaweed, originated in Japan. Nori is an excellent source of protein, good source of fiber, vitamins, minerals, antioxidants and lignans. It is also very high in mineral content which accounts for up to 40% of its dry mass. The most important of these micro-nutrients is iodine which helps to balance the endocrine system. I loved the taste of nori, the very first time I tried them – the taste is nutty, sweet-salty flavor which makes it a popular addition to soups and salads.
Putting this altogether:
Place one nori sheet on a bamboo rolling mat or on a clean and dry cutting board. place about 2 tablespoons of sticky rice onto the nori sheet just enough to cover about 1/3 of the nori sheet facing you. Place few shreds of lettuce onto the rice and then place the other veggies on top in an even line. Start rolling with the sheet facing towards you and tighten the roll as you roll. With a serrated knife, cut the roll into sixths or eighths. Repeat with the remaining nori sheets.
Serve with dipping sauce, eat and enjoy!