Vegan and Whole30 approved Summer Time Sushi Rolls

2019-07-24T22:48:11+00:00July 24th, 2019|Appetizers, Recipes, Vegan, Whole30|

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We have been having a crazy heat wave here in Corona and the last thing I want to do is cook in this heat. I have been choosing to make light and refreshing meals for the week and these vegan sushi rolls are one of my favorites to make during the hot summer months. Believe me when I tell you that they are super simple to prepare.  I highly suggest you try your hand at them, if you haven’t done so already. The flavor combinations are endless but these cauliflower rice, mango, cucumber, and avocado rolls are my favorite.

Here is what you will need:

  1. Seasnax organic raw seaweed
  2. Cauliflower rice (substitute white rice)
  3. Coconut aminos
  4. Sesame oil
  5. Mango
  6. Persian cucumbers
  7. Salt and pepper to taste
  8. Avocado (optional)

I first made my cauliflower rice with the coconut aminos, sesame oil, and salt and pepper for a few minutes. I then added a thin layer of the cauliflower rice to my roasted seaweed.

Then I added my sliced mango, cucumbers and if you are using avocado add in too.

I add a little bit of water to both ends of the roasted sushi and carefully rolled up. I repeated these steps until all of my rice, veggies, and fruit are used up.

I wet my knife to help keep the cuts nice and clean, and cut my rolls into four pieces. These are the most refreshing sushi rolls you could possibly make. They make for the perfect appetizer, snack, or as a meal. I can’t wait for you all to make these.

 

Vegan/Whole30 mango + cucumber sushi

Ingredients

  • 1 ½ cups cauliflower rice
  • 1 tbsp coconut aminos
  • ½ tsp sesame oil
  • Salt and pepper to taste
  • 6 Seasnacks dried sushi sheets
  • 1/2 mango sliced into strips
  • 2 Persian cucumbers sliced into strips

Instructions

  • Heat pan and add cauliflower rice with coconut aminos, sesame oil, salt and pepper for a few minutes
  • Place your nori sheet shiny side face down
  • Spread your rice into a thin layer
  • Then add your diced cucumber and mango
  • Roll them tightly adding some water to the edge to seal the nori roll
  • Cut into bite size pieces (about 4 pieces per roll)