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Raw Vegan Spicy “Tuna” Sushi

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We are too easily excited about raw renditions of foods we know and love, especially when it comes to sushi. If you are a sushi lover, then you are in dire need of this recipe, even if you don’t know it. Just make sure not to over pulse the “tuna” because you want it to retain some thickness for a similar texture to the real thing.

  • Prep Time: 15m
  • Total Time: 15m


For the Cauliflower Rice

  • 1 head cauliflower, stems removed broken into florets
  • 1 tbsp. nutritional yeast flakes
  • 1 tsp. raw apple cider vinegar
  • 1 tsp. coconut aminos (optional)

For the "Tuna"

  • 1 c raw walnuts
  • 1 shallot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 1 tsp. red pepper flakes
  • a pinch of sea salt and pepper

For the Sushi

  • 1 Persian cucumber, sliced into strips
  • 1 avocado, peeled and thinly sliced
  • 1 medium carrot, shredded
  • 4 -6 nori sheets (not roasted)


For the Cauliflower Rice

  1. Combine all of the ingredients in a blender or food processor and pulse until you get a rice-like consistency. Spoon the cauliflower rice into a bowl and set aside.

For the "Tuna"

  1. Add all of the ingredients to a food processor or blender and pulse until you get a gritty paste. Do not over mix.
  2. Spoon into a bowl and set aside.

For the Sushi

  1. Lay a nori sheet on a flat surface. Evenly spread a thin layer of cauliflower rice over the entire sheet. Leave a little strip of nori at the end farthest from you. You will later wet this with a little water to help it adhere to the roll.
  2. Place a little “tuna” across the middle of the roll and top it with some cucumber slices, avocado slices, and shredded carrots.
  3. Roll up the sushi and cut it into your desired amount of pieces. Repeat with the other nori sheets until you run out of cauliflower rice and “tuna.”
  4. Dip your sushi pieces in some coconut aminos.