Raw Vegan Sushi
I love sushi. The first time I ate it I was so surprised by the explosion of flavor that hit my tongue. It was so different from anything that I had ever eaten with it’s refreshing and interesting combination of flavors. Even though sushi is thought of to be raw because of the raw fish, it contains cooked rice. Plus, most raw recipes are also vegan so, eating fish, even if it is raw, is not in the cards.
The challenge was to create a raw food recipe that would replace the rice but still have a texture that was close to what people are used to. I ended up sprouting Kamut, a wonderful grain that is full of protein and goodness. Processing it in the food processor gave it the texture that it needed to hold together. A sushi mat is needed to make this, but quite easy to use.
Marinate the mushrooms
Using the mat, carefully and tightly, roll the seaweed into a sushi roll. Cut with a serrated knife.
Raw Vegan Sushi
Raw Vegan Sushi
- 2 cup Sprouted Kamut
- 1 tablespoon Nama Shoyu
- 1 tablespoon Toasted Sesame Oil
- Sunflower Sprouts
- 2 Carrots
- 1/2 Cucumber
- 1 Portobello Mushroom, marinated in Nama Shoyu and olive oil
- Avocado, Sliced
- 2 Seaweed Sheets
Step 1: Marinate the Mushrooms
Cut the portabello mushroom into slices about 1/4 to 1/2 inch thick. Toss with 2 tablespoons of Nama Shoyu and 2 tablespoons oil and let sit for at least 1/2 hour.
Step 2: Make the Sushi
Process the kamut, Nama Shoyu and toasted sesame oil in a food processor until the kamut starts to break apart. Set aside. Slice carrots and cucumber into match stick pieces, slice the avocado into 1/4 inch pieces. Set aside. Lay your sheet of seaweed on the sushi matt. Spread half the sheet with the kamut mixture. Place the avocado, carrots, cucumber, sunflower sprouts (not pictured) and mushrooms on top of the kamut.
Yuliya wrote on April 21, 2011
this looks very delicious. i was also sad when i had to give up sushi as a vegan. so this recipe is just a salvation for me. but i have a problem here: i live in Russia, and not all the ingredients described in the recipe can be found. so i guess i’ll have to use champignons instead of portabello mushrooms and regular wheat sprouts instead of kamut.
other than that thank you for this amazing site!
Sheena wrote on October 6, 2010
oh my gosh, I was looking at this recipe yesterday and thought it looked so delicious I’ll just have to try it, and then it even appeared in my dream last night…it makes my mouth water just looking/reading about it!
Thank you so much for posting this!
BJ wrote on June 1, 2009
Thanks for the great idea. These look very good. I still love raw fish and that fits too.
cindy wrote on April 4, 2009
finding your blog with the sushi raw twist was truly great timing. First of all I’m mostly raw and 80-10-10 EXCEPT for sushi! That’s right, I only recently learned to order “hold the rice”.
I will have to try your recipe or some variation! Found you through Twitter, so thanks so much! 🙂
Sadao wrote on April 2, 2009
Great presentation!
Thank you for sharing the recipe.
Shernell wrote on March 30, 2009
I added you to my blog roll
Shernell wrote on March 30, 2009
I really love your blog it is amazing to say the least !