Indian Cauliflower Rice Raw Foods Sushi
Elevate your sushi night with this vibrant Indian Cauliflower Rice Raw Foods Sushi recipe—a gluten-free, vegan, and grain-free twist on traditional sushi that’s as healthy as it is flavorful. This dish combines the bold, aromatic spices of turmeric and cumin with the fresh crunch of julienned carrots, cucumber, and red bell peppers, all rolled up in nutrient-packed nori sheets alongside creamy avocado slices. The cauliflower rice, infused with fresh lime juice and cilantro, serves as a fragrant, low-carb base for these satisfyingly light yet indulgent sushi rolls. Garnished with sesame seeds and served with coconut aminos or soy sauce for dipping, this no-cook recipe makes a perfect appetizer, lunch, or even a raw food dinner option. Ready in just 30 minutes, it’s a creative, clean-eating spin on sushi that’s ideal for those embracing plant-based or raw food lifestyles!
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Recipe Information
Ingredients
- 1 large Cauliflower head
- 1 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, sliced Avocado
- 1 small, julienned Red bell pepper
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Fresh lime juice
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Salt
- 4 large Nori sheets
- 2 teaspoons, for garnish Sesame seeds
- 2 tablespoons, for dipping Coconut aminos or soy sauce
Instructions
Cut the cauliflower into florets and process them in a food processor until they resemble the texture of rice. Be careful not to over-process.
In a medium bowl, combine the riced cauliflower with lime juice, turmeric, cumin, and salt. Mix well to evenly coat and infuse the cauliflower rice with Indian-inspired flavors.
Place a nori sheet shiny side down on a bamboo sushi mat or flat surface.
Spread a thin, even layer of the seasoned cauliflower rice on the nori sheet, leaving about 1 inch of space at the top edge of the sheet.
Layer the julienned carrot, cucumber, red bell pepper, avocado slices, and a sprinkle of chopped cilantro horizontally across the center of the cauliflower rice.
Using the bamboo mat (or your hands if you don’t have one), tightly roll the nori sheet from the bottom edge, pressing gently but firmly to form a compact roll. Dampen the top edge of the nori with water to seal the roll.
Repeat the process with the remaining nori sheets and filling ingredients.
Using a sharp knife, slice each roll into 6-8 sushi pieces. Clean the knife blade with a damp cloth between cuts for clean slices.
Sprinkle sesame seeds over the sushi and serve with coconut aminos or soy sauce on the side for dipping.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1966 mg | 85% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 33.1 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3379 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
