FullyRaw Rainbow Sushi Rolls!

crab meat

🥗Healthier: tofu

💰Cheaper: imitation crab

Tofu provides a plant-based option while imitation crab is more affordable.

shrimp

🥗Healthier: cooked chicken

💰Cheaper: canned tuna

Canned tuna is budget-friendly and offers a different flavor.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein and nutrients while white rice is cost-effective.

nori sheets

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper is gluten-free and lettuce is a fresh alternative.

Chop up all your rainbow ingredients that you want to use in your sushi.

For the rice, use shredded or finely chopped purple cauliflower and yellow cauliflower.

Dice the cauliflowers with a knife or use a food processor to get a fine grainy consistency.

Chop up rainbow bell peppers, cucumber, carrot, purple cabbage, red onion, mango, and avocado.

Grab a nori sheet and place it smooth side down.

Sprinkle shredded purple cauliflower on the nori and press it down.

Add shredded yellow cauliflower on top and press it down as well.

Layer shredded purple cauliflower on top of the yellow cauliflower and press it down to create a tricolored rainbow effect.

Leave a little room around the edges of the nori for later.

Lay cucumber, bell peppers, shredded beets, shredded carrots, purple cabbage, red onion, mango, and avocado on top of the layered cauliflowers.

Begin to wrap the nori tightly using a sushi roller.

Add another nori sheet on top and wet the edges to connect them, forming one giant sushi roll.

Roll up the whole thing tightly using the sushi roller.

Grab a sharp knife and slice the roll into pieces about an inch thick.

Place the sliced rolls onto a plate.

In a Vitamix, add half a cup of raw nama shoyu, 3 to 4 tablespoons of raw unhulled sesame seeds, one small thumb of ginger, and a squirt of fresh lemon juice.

Blend until completely smooth and pour into a small dipping bowl for the sushi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens