Raw Vegan Sushi Rolls

I made these raw vegan sushi rolls, using sprouted buckwheat groats as the rice. You can also use cauliflower rice to keep then raw and vegan. I also used beet, turmeric, and spirulina powder to color the buckwheat sprouts to make these into rainbow sushi rolls. They not only look gorgeous, they taste amazing! Kenny gobbled them up quickly!

You can be creative with the dipping sauce, but we just kept it simple with coconut aminos. However, you can use tamari as well. If you have wasabi, that can bring some real heat to the dish! The ingredients are enough for one nori sheet. If you need two, simply double the recipe. These buckwheat rainbow sushi rolls were inspired by Raw2be. We have other recipes for you as well.

For a video demonstration, check out our YouTube video, where we make these raw vegan sushi rolls after unboxing our second Misfits Market delivery! While you’re there, please like, subscribe, share, and leave a comment on what you thought. Thanks! Enjoy!

Raw Vegan Sushi Rolls

Recipe by Joann LoyCourse: DinnerCuisine: JapaneseDifficulty: Easy

Servings

2

servings

Prep time

30

minutes

Calories

406

kcal

These raw vegan sushi rolls use sprouted buckwheat groats as the rice. You can use beet, turmeric, and spirulina powder to color the buckwheat sprouts to make these into rainbow sushi rolls. They not only look gorgeous, they taste amazing!

Ingredients

• 1 cup sprouted buckwheat groats

• 1 nori sheet

• 1/4 orange pepper

• 1/4 small beet

• 1 small mango

• 1 clove garlic

• 1/2 tsp onion powder

• beet powder, turmeric powder, and spirulina for coloring

• coconut aminos (or tamari) for dipping

Directions

• Pulse the buckwheat sprouts with the spices in a food processer just a few times until it mimics rice.
• Divide the mixture into four bowls.
• Leave one bowl its original color.
• Stir spirulina into another bowl until it becomes light green.
• Stir turmeric powder into another bowl until it becomes yellow.
• Stir beet powder (or juice) into another bowl until it becomes light red.
• Julienne the pepper, beet, and mango.
• Apply a strip of each buckwheat color on a nori sheet (plain, green, yellow, red), leaving the end of the nori sheet clean to help seal the roll.
• Add the julienned pieces on top of the plain buckwheat.
• Now, tightly and slowly roll the nori sheet, tucking in the pieces as you go.
• When you reach the end, use water to wet the end so that it will seal the roll.
• Use a very sharp knife to cut it into disks, wiping the knife clean each time to avoid smashing the roll.
• Serve on a plate with a small bowl of coconut aminos or tamari.