Whole30 Vegan Sushi
Discover the perfect fusion of health-conscious cooking and bold flavors with this Whole30 Vegan Sushi recipe! Featuring cauliflower rice in place of traditional sushi rice, this creative twist is light, grain-free, and packed with vibrant veggies like cucumber, carrot, bell pepper, and creamy avocado. Seasoned with Whole30-compliant coconut aminos and rice vinegar, every ingredient works harmoniously to deliver fresh, satisfying bites that align with your diet goals. With minimal prep time and a simple rolling technique using nori sheets, these plant-based sushi rolls make for a nutritious lunch, a trendy appetizer, or even a party favorite. Top with toasted sesame seeds for an optional crunch and serve with extra coconut aminos for dipping. Healthy, flavorful, and 100% Whole30-approved—this recipe is a must-try for sushi lovers and diet-conscious foodies alike!
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Recipe Information
Ingredients
- 1 cauliflower head
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar (Whole30-compliant)
- 6 sheets nori sheets
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 avocado, sliced
- 0.5 red bell pepper, julienned
- 2 teaspoons toasted sesame seeds (optional, Whole30-compliant)
Instructions
Break the cauliflower head into florets, and pulse them in a food processor until they resemble rice-like grains. Be sure not to over-process.
In a large skillet, lightly sauté the cauliflower rice over medium heat for 3-5 minutes until softened. Stir in the coconut aminos and rice vinegar, then remove from heat and let it cool completely.
Lay one nori sheet, shiny side down, on a bamboo sushi mat or a clean, flat surface.
Spread a thin, even layer of the cooled cauliflower rice over the nori sheet, leaving about 1 inch of space at the top edge to seal the roll.
Arrange a few julienned pieces of cucumber, carrot, bell pepper, and avocado slices horizontally across the center of the rice layer.
Using the sushi mat (or your hands if you don’t have one), carefully roll the nori sheet tightly away from you, pressing firmly to shape the roll. Use a small amount of water to seal the top edge of the nori sheet.
Repeat the process with the remaining nori sheets, cauliflower rice, and veggies.
Use a sharp knife to slice each roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean edges.
Optional: Sprinkle the sushi pieces with toasted sesame seeds for extra flavor.
Serve immediately with additional coconut aminos as dipping sauce, if desired.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 12.1 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 900 mg | 19% | |
*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.
