If you’re craving sushi, but looking for a great vegan alternative, these vegan nori rolls will absolutely hit the spot. The star of the show is the combo of tangy cauliflower rice and smooth tahini, which will blast your average California rolls out of the water! It’s so easy to substitute nourishing veggies for the processed carbs of white rice that you find in normal sushi. And we love the coconut aminos as an alternative to soy, that provide that great Asian flavor without the problems that can come from too much soy consumption.
These nori rolls are an all-around fabulous meal, and so much fun to put together!
INGREDIENTS:
Nori wrappers
Cauliflower rice
2 heads of cauliflower
3 tbsp curry powder
Juice of 2 limes
3 tbsp coconut vinegar
Tahini:
1 cup sesame seeds
1 zucchini
2 limes
2 tbsp coconut amino acid
2 tbsp apple cider vinegar
Handful cilantro
Coconut “soy” sauce
1/4 cup Coconut amino acids
2-3 tbsp Coconut or sesame oil
2 tsp grated ginger
Nori Roll Ingredients
Grated carrots
Thinly sliced cucumber
Thinly sliced red pepper
Chopped purple cabbage
INSTRUCTIONS:
First, let’s make the cauliflower rice. Blend the cauliflower up in the food processor until it reaches a rice-like consistency. You might want to do a little bit at a time then set aside to blend more. Then, place all of the cauliflower rice in a big bowl. Add lime juice, curry powder and coconut vinegar; set aside.
Place all ingredients for tahini in blender or Vitamix, blend until it reaches smooth consistency.
In a small dish, mix the coconut amino acids, coconut oil and grated ginger. Set aside.
Now it’s time to put together our rolls! Lay out a nori roll and spread a thin layer of tahini, followed by a layer of cauliflower rice. Lay the carrots, cucumber, cabbage and red peppers down next in a line. Dab a bit of water on the far end of the nori sheet, then roll up! Once you have the roll made, dip a serrated knife in water to cut the rolls.
Serve with both sauces, and enjoy!
