Raw Cauliflower Rice Sushi Bowl

Raw Cauliflower sushi bowl by Amber Shea Crawley

This dish contains all the flavor and nutrition of sushi, but requires only half the effort, made with raw cauliflower rice! Instead of rolling the ingredients into a traditional makizushi, you just toss ‘em together in a bowl—no muss, no fuss. If you really dislike seaweed, you can leave the nori off, though it is a fantastic source of essential minerals. This recipe is from Practically Raw,* copyright © 2012 Amber Shea Crawley. Used by permission, Vegan Heritage Press.

Serves: 4

For the sushi “rice”:

  • 1/2 medium head cauliflower, stemmed and
    broken into florets (2 1/2 to 3 cups)
  • 1 tablespoon sesame seeds
  • 1 teaspoon rice vinegar
  • 1 teaspoon agave nectar
  • 1/2 teaspoon sea salt

For the vegetables:

  • 2 medium carrots, peeled if desired and cut into matchsticks
  • 1 large red bell pepper, stemmed, seeded, and cut into matchsticks
  • 1/2 small seedless cucumber, peeled if desired and cut into matchsticks
  • 1 tablespoon tamari
  • 1 teaspoon sesame oil
  • 1 batch Simple Seasoned Mushrooms (below)
  • 1 to 2 sheets dried nori, torn into small pieces
  • 2 green onions, white and light green parts thinly sliced
  • 4 teaspoons sesame seeds, divided
  • Additional tamari, wasabi paste, pickled ginger,
    and/or diced avocado, to serve (optional)

For the sushi “rice”: Place the cauliflower in the bowl of a food processor. Pulse until it breaks down into rice-sized pieces, then transfer to a medium bowl. Add the sesame seeds and mix to combine. In a very small bowl, whisk together the vinegar, agave, and salt. Drizzle the vinegar mixture over the “rice,” and toss to combine thoroughly.

For the vegetables: Place the carrot, bell pepper, and cucumber pieces in a small bowl. Add the tamari and sesame oil and toss to coat.

Divide the “rice” between four serving bowls. Top each portion with 1/4 of the vegetable mixture and 1/4 of the Simple Seasoned Mushrooms. Divide the nori, green onion, and sesame seeds among the bowls. Serve with additional tamari, wasabi paste, and/or pickled ginger, if desired.


  • Sesame seeds: hempseeds
  • Rice vinegar: coconut or apple cider vinegar
  • Agave nectar: coconut nectar or any other liquid sweetener
  • Tamari: soy sauce, nama shoyu, or liquid aminos

Simple Seasoned Mushrooms

You’ll see this recipe called for time and time again in other chapters of this book, and with good reason. Marinating your favorite mushrooms will soften them up and infuse them with savory flavor, and they’re a cinch to make. This recipe is from Practically Raw,* copyright © 2012 Amber Shea Crawley. Used by permission, Vegan Heritage Press.

  • 2 tablespoons olive oil
  • 2 tablespoons tamari
  • 2 cups shiitake, crimini, baby bella, or white button mushrooms,
    cleaned, stemmed, and sliced

In a medium bowl, whisk together the oil and tamari. Add the mushrooms and toss to coat thoroughly.

Dehydrate for 15 minutes, or set aside at room temperature for 1 hour, to allow the mushrooms to marinate. Drain any excess liquid off the mushrooms before eating or utilizing in another recipe.


Tamari: soy sauce, nama shoyu, or liquid aminos

Raw cauliflower rice sushi bowl

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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