Raw vegan sushi is one of the best ways to get creative in the kitchen. You have the ability to make “rice” out of almonds, cauliflower, parsnips, carrots, broccoli, and jicama. This recipe blends almonds and jicama to create a raw rendition of rice, and the flavor it has is almost mind-blowing. There’s a lot of emphasis on this raw “rice” because traditional sushi restaurants focus a lot of attention on making the rice perfect. The rice adds texture to the roll, so it deserves love, time, and patience.

The featured ingredient in this sushi roll is the shiitake mushroom. The secret is to marinate them for at least 30 minutes. Marinating the mushrooms helps to break them down to almost mimic the texture of buttery, high quality fish that melts in your mouth. Add sliced avocado and crunchy cucumber sticks to the mix and you have yourself a delectable raw sushi roll.

The last note we have is to make sure that the nori sheets you buy are not roasted. Nori sheets are completely cleanse-approved if they are not roasted, so be mindful of that when you purchase them. We hope you love the flavor of these rolls and have a great time making them. It’s a wonderful family activity!

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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.

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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.

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If you don’t want to eat a bowl of salad while cleansing, roll up those salad ingredients in a couple nori sheets to make vegetable sushi rolls. You can make as many rolls as you like, but 3-5 rolls should satiate your hunger. Also, feel free to put whatever salad ingredients you enjoy inside the rolls. Get creative!

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If you are looking for a bigger nutritional bang for your buck, start eating broccoli in its raw form. The reason for this is because it retains its water-soluble nutrients, which are diminished during the cooking process.

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Some of you may be wondering if this recipe is actually cleanse-approved. It is 100% cleanse-approved and we encourage you to try this tasty entree. The beauty of the cauliflower rice is that it makes it seem like you are actually eating a real sushi roll. It is different from the norm, but the flavors in this dish scream excellence!

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Parsnips are not carrots! Now that we’ve clarified that, we can say that they are a rustic fall and winter produce items that have a slightly bitter flavor with a hint of sweetness. The flavor is like a cross between a carrot and a turnip. When you add the flavors to the rice, you won’t even know that you are eating parsnips.

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The only hard part about this recipe is rolling the sushi. If you get a sushi mat, which only costs about $3, rolling the sushi is like a dream.

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This is one of the best raw sushi recipes we’ve come across. Grinding raw almonds with garlic and herbs to make a nut “rice” is an ingenious idea. With this recipe, you can excite your taste buds with food that seems like it isn’t actually raw (even though it is). If you have certain raw vegetables that you want to add inside the roll, go ahead and include it in the mix.

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Hold the fish and rice and check out these raw sushi rolls. If you are a fan of sushi and are missing it while you are on one of our cleanses, this is the perfect recipe that isn’t a regular salad. It’s a chance to get creative and expand the possibilities of what eating a raw-foods diet really means. If you feel like you must have that a little bit of soy on your raw sushi, drizzle some Bragg’s liquid aminos on your roll. Have fun making sushi!

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