Raw Vegan Sushi Rolls

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Sometimes, you just have a craving for sushi. Going out for sushi while cleansing isn’t an option, but you can make raw vegan variations at home. It is a little time-consuming and challenging, but it’s a fun preparation process that you can do with a partner. Traditionally, raw vegan sushi recipes blend cauliflower or parsnips to create the raw “rice,” but this recipe omits the “rice” portion. This recipe creates somewhat of a pate, mimicking the texture and flavor of finely chopped salmon with a spicy mayo.

Nori seaweed is very popular in Asian cuisine, adding a slightly salty addition to dishes. Nori rolls are typically roasted, so you have to make sure that you buy the raw, un-toasted seaweed sheets to comply with the raw vegan diet. They still taste the same and exhibit the same nutritional profile, offering lots of fiber, B-vitamins, iodine, and amino acids. It’s the seaweed sheet that makes the flavor of the pate reminiscent of spicy salmon.

In addition to the pate, you can add fresh vegetables inside the rolls. You’ll blend the celery and bell pepper with the raw sunflower seeds, but you can add these vegetables and more inside the sushi roll. As per the ingredient list, you roll up shredded carrots, avocado, bell pepper, and yellow bell pepper with the pate. If you choose to add other vegetables that you enjoy, that is completely fine. Alfalfa sprouts make a great addition to any raw sushi roll, providing nice flavor, protein, and crunch. Let us know what additions or tweaks you make to the recipe in the comments below.

Raw Vegan Sushi Rolls
  • Prep Time:15m
  • Total Time:15m


For the Pate

  • 1 c raw sunflower seeds (soaked in water 30 minutes)
  • 1 celery stalk, chopped
  • 1/4 c red bell pepper, chopped
  • 2 tbsp. raw tahini
  • 2 tbsp. parsley, chopped
  • 1 tbsp. onion, chopped
  • 1 clove garlic, minced
  • 2 tsp. freshly squeezed lemon juice
  • sea salt and pepper, to taste

For the Sushi Rolls

  • 4 nori sheets
  • 1 c sunflower pate
  • 1 carrot, shredded
  • 1 avocado, peeled, seeded and cut into strips
  • 1/4 c red bell pepper, cut into strips
  • 1/4 c yellow bell pepper, cut into strips


For the Pate

  1. After soaking the sunflower seeds, rinse and drain them. Add them to a food processor and pulse until they look like bread crumbs.
  2. Add the remaining ingredients to the food process and blend until smooth. You may need to stop periodically to scrape down the sides with a spatula and continue blending until everything is incorporated.

For the Sushi Rolls

  1. Lay 1 nori sheet, rough side up, on a cutting board. Spread about 1/4 cup of the sunflower pate on the nori sheet, leaving a small border around the edges.
  2. Layer the shredded carrots, avocado slices, and red and yellow bell pepper in one line about one inch from the top edge of the nori sheet.
  3. Roll the nori sheet as tightly as possible, wetting the end of the end sheet to help seal the roll.
  4. Repeat until you finish rolling up the four rolls. Slice into pieces and enjoy.


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