Heavenly Low Carb Vegan Sushi

I like to experiment with different types of sushi and make sure that I pack in as much fibre as possible. Shop bought vegan sushi is bland and lacks imagination. My sushi is filled with cauliflower ‘rice’ instead of sushi rice and to be honest I couldn’t taste a huge difference other than the goodness!

To start I put the cauliflower rice in the oven for 20 min to evaporate some of the water, so that it’s more fluffy and doesn’t soak through the nori. When your filling is too wet, it dampens the nori sheet and cracks when you roll it.

Nori is a Japanese edible seaweed, packed with iodine necessary for your thyroid to function. Only 5g of nori is over half of your daily requirement!

This recipe takes less than 30 minutes to make, so you could make it during the week.

First, start by blending enough cauliflower to cover 2 nori sheets with ‘rice’. Then, place it in the oven for approx. 20 min at 170 C, stirring occasionally. This will evaporate some of the moisture from the cauliflower and help to neutralise the flavour.

Prep other vegetables for your filling: cut carrot into chopsticks (I used a julienne peeler, which creates matchsticks), slice your avocado and separate spring onions. I also like to add horseradish or wasabi inside the roll.

On a bamboo mat, place one nori sheet and add a few scoops of cauliflower rice. Spread it over 3/4 of the nori sheet and press it down to make firm and compact ‘rice’ layer. Make sure the sides have the same thickness, so it won’t fall apart on the ends when you cut it.

Add your filling, making sure that the sides are as packed as the middle. Then, start rolling from the side closest to you. Press it down as you roll, but not too hard, otherwise the nori sheet may crack.

When you have reached the end of the filling, spread a little bit of water on the very edge of the sheet and complete the roll. Water should make the nori sheet stick to the roll and stop it from falling apart.

You can now start cutting into 6-8 slices. It will be fairly delicate so make sure you are using a very short knife. Don’t force it down as you cut, just allow the weight of the knife to force it’s way down. Finish with a definite cut to ensure nori is separated at the bottom.

Ingredients for 2 full rolls:

  • 2 nori sheets
  • 200g cauliflower rice
  • 1/2 avocado
  • 1 Carrot cut into matchsticks
  • 2-3 spring onions
  • Wasabi/horseradish
  • Bamboo mat
  • Tamari/Soy sauce


  1. Heat oven to 170 C
  2. Blend cauliflower into rice size pieces – about 20 – 30 seconds
  3. Place cauliflower in an oven proof dish and cook for approx. 20 min
  4. Put one nori sheet on a bamboo mat and add enough cooked cauliflower to cover 3/4 of the sheet, leaving 1 inch uncovered at the top.
  5. Press your cauliflower down firmly using a spoon or a spatula
  6. Place your carrot, spring onion and avocado in the first half of the sheet, closest to you
  7. Add wasabi (optional). I made a variation of this sushi with mixed wasabi & mushy peas and it also worked well.
  8. Grab the bamboo mat and start rolling, from the edge closest to you, pressing it down firmly as you go along.
  9. When you get to the end of your cauliflower, wet your finger and cover the far edge – this will glue the edge of the nori sheet onto the roll.
  10. Complete your roll.
  11. Cut gently into 6-8 pieces each.

Enjoy with some tamari or soy sauce

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