Let’s Make Raw Vegan Sushi!

Easy And Delicious Raw Vegan Sushi

The healing benefits of raw plant-based foods are irrefutable and life-changing. When I went raw for healing in 2018, I looked for ways to incorporate the foods I loved with the healing benefits of raw plants. I mastered the art of raw sushi and will share my best tips and tricks for making beautiful and delicious sushi that will please your eyes and your tummy!

Let’s gather our ingredients!

The options are limitless, but here is a list of my favorite ingredients for sushi rolls.

*Avocado

*julienned carrots

*julienned or thinly sliced cucumber (longwise)

*thinly sliced green onion (longwise)

*sprouts or microgreens

*thinly sliced bell peppers (any color)

*thinly sliced purple cabbage

*riced cauliflower

*Romaine or collard green leaves

*cilantro

*and of course, we can’t forget the raw Nori sheets

*sesame seeds, black, white, or both!

Tips For Getting a Tight Roll

After many failed attempts using a sushi rolling mat, I stumbled upon the tip of using a lightly damp paper towel to roll the nori without it breaking or splitting. Take a full-size paper towel and get it wet, but not soaking wet. I wring it out after getting it wet. You want it slightly damp; any more than that will make the nori soggy and cause it to split. Lay the raw nori sheet with the rough side facing up and the shiny side down; place it in the center at the edge of the paper towel closest to you.

Layer On The Fillings

I always start by laying down a large collard leaf or one to two romaine leaves. This helps separate the moist ingredients from the nori, reducing the risk of it getting soggy. Plus, the extra greens are always a good thing! I also take the extra step of rolling the cucumbers in a dry paper towel to remove the excess moisture, as cucumbers have a high moisture content, which can cause the roll to get soggy and break if you don’t. Then, I layer on the rest of the ingredients, leaving about one to two inches of nori at the top to seal the roll.

Don’t overfill the roll.

It is easy to overfill the roll, making it difficult to roll without it breaking. You will quickly learn the right amount to make a nice roll. Practice makes perfect!

Begin Rolling

Slide your thumbs under the paper towel and hold the ingredients on top with your fingers as you begin rolling. Pause after the first roll to ensure everything is tight and holding together. Move the paper towel back to the top of the roll so it doesn’t get stuck under as you continue to roll. Hold the roll firmly, but don’t squeeze too tightly. Keep rolling until you reach the edge right before the nori sheet ends. Dip your fingers in a bowl of water, lightly moisten the edge of the nori, and continue rolling, pausing at the end so the nori roll seals.

Cutting The Rolls

To cut the rolls, you must use a freshly sharpened knife. I like to get the blade slightly wet so it slices easily. Start by cutting it in the center, then make two more cuts on either side for a total of six pieces. The end pieces usually have some goodies sticking out of them. I place those on the perimeter of the plate and arrange the other cut pieces in the center. I love the beautiful rainbow colors of the sushi. It is as much a feast for the eyes as the tummy!

Dipping Sauce Ideas

Orange Almond Dipping Sauce

*juice of 2 oranges

*2 TBSP raw almond butter

*1 tsp apple cider vinegar

*1 TBSP coconut aminos

*1/8 red onion

*1 TBSP miso paste

*4 Medjool dates, pitted

*1/2 inch piece of ginger

Blend well in a Vitamix blender, adding more or less orange juice depending on the desired consistency.

It makes four servings or two if you want LOTS of dip on each bite!

Tahini Dipping Sauce

*1/4 cup tahini

*juice of 1/2 lemon or more to taste

*small amount of ginger to taste

*1 TBSP coconut aminos

Braggs Aminos Dip

*This is the simplest dip, as you just put some in a dish, dip it, and eat! You can also use soy sauce, but I like Braggs because it is a gluten-free soy sauce alternative.

Sushi Hand Rolls And Other Roll Options

I also enjoy sushi hand rolls. The directions are the same as above, but you make one cut in the middle. I like to cut at an angle for a prettier presentation.

If nori or seaweed is not your thing, you can make these rolls using collard green or Swiss chard leaves. Use a sharp knife to slice off the hard ridge of the stem from the back of the leave. You can dip the collard leaf in a shallow pan of very hot water for a few seconds to soften it so it is much more pliable and easier to roll.

If All Else Fails, Make a Deconstructed Sushi Roll!

That’s just a nice way of saying you might need a bit more practice, but don’t despair—you’ll get the hang of it with practice. In the meantime, enjoy the flavors of your sushi in a bowl with the dressing poured over the top!