Tear Free Raw Vegan Sushi

Tear Free Raw Vegan Sushi

Ahhhh Sushi!  It’s one of those foods that once you get the flavor wedged in your mouth the mere utterance of the word emits tears of joy from your mouth.  If it was never your thing then you just don’t get it but for those on the path to Raw Veganism you know just what I’m talking about.

Now this tear free version is not just for Raw Vegans, Nay Nay!  Anyone who has tried to approach the technique has shed at least one tear.  The rice too thick and pastey, the veggies to long or short, rolls too fat, too skinny…. Agh!  I get all twitchy thinking about it!

That was until my buddy Justin Lee put me on track.  Perusing my newsfeed I came across this.


And in my world the Tearless Sushi Roll was born.  It was genius!  Pick your ingredients, mix them in a bowl with some veggie rice and Pick it, Pack it, Roll it, slice it, Nosh it!

All of these ingredients are totally optional, this is what I used and it was out of this world!

For the filling:

  • 3/4 of a medium head of Cauliflower
  • 1 large Florida or 2 California Avocados (The Florida Variety is lower in fat)
  • 1 large or two smaller mangos
  • 1 large cucumber
  • 2 bell peppers
  • 2 Tablespoons of Nutritional Yeast (optional)
  • 1 Tablespoon of Chia Seeds (helps bind it all together)
  • 1-2 Tablespoons of Dulse flakes to taste

For Rolling:

  • Untoasted nori (if you aren’t a stickler you can just use roasted nori)

Fat Free Asian Dipping Sauce

1/4 cup your choice of Aminos or Namah Shoyu 
1/4 cup apple cider vinegar or Coconut Vinegar to taste
1/4 cup water
1-2 tablespoons grated ginger root
1-2 cloves of Garlic minced into a paste or 1/2 teaspoon garlic powder
1/2 teaspoon onion powder (optional)
1 tablespoon agave nectar, maple syrup, date sauce or sweetener of choice. 
Chili Powder, or crushed red chilies to taste (optional)
Mix all ingredients together in a jar with a screw top lid and shake well.

Preparing the filling

Rice:  The method I use is the wet chop method in my Vitamix.  You simply, break up the head into roughly uniform florets, plop them in your blender and fill with water until they float.  Set the speed to max and pulse, check, pulse, check until you get the rice consistency.

Dice the rest of the veggies up into uniform shapes and toss it all together.

Now the next part can be a bit tricky though you can simply place a line of filling in and roll it up much like…a…uh…joint, cigarette, you get the picture.   But if you want to roll it like the pros grab a sushi mat and watch this video by Russell James – The Raw Chef.

I placed a nice healthy row of the filling about an inch from the edge.

Now this is where the no tears part comes along.  This is where I would lose it.  The rice would fall everywhere, filling ingredients dropping out of the end, sticking to mat, my blood pressure would rise, I’d re evaluate just whether or not I would ever be able to smile again.  But this time all I did was roll it up tight until I had approximately 9 rolls!

Slice and serve with the Raw Fat Free Asian Dipping Sauce and slip away into Sushi Fantasyland.