Plant-Based Sushi Rolls

Plant-Based Sushi Rolls

When the heat kicks in and I can’t bear to turn the oven on, I turn to sushi rolls that require minimal cooking and can be served cold! This vibrant colored plant-based sushi recipe utilizes the nutritional power of Udo’s Oil to assist in nutrient absorption and skin, joint, and brain health.*

Plant-Based Sushi Rolls


Persons 4
Prep Time: 20 minutes
Total Time:20 minutes


    Cauliflower Rice

    • 3 cups grated cauliflower (about 1 small cauliflower)
    • 3 garlic cloves, minced
    • 1 tbsp rice vinegar
    • 2 tsp tapioca flour
    • 1 tsp Udo’s Oil
    • 1 cup cucumber, spiralized
    • 1 cup raw golden beet, spiralized
    • 1 peach, sliced thin
    • 1 avocado, sliced thin
    • Handful basil leaves
    • 1 block firm tofu, pressed
    • 4 raw nori sheets
    • 1/2 an avocado
    • Juice of 1 lime
    • 2 tbsp cashews, soaked for 2+ hours
    • Palm full cilantro leaves
    • 2 tbsp nutritional yeast
    • 1 tbsp miso paste
    • 1 tsp wasabi
    • 2 cloves garlic, minced
    • 1 tbsp Udo’s Oil
    • Enough water to run the blender, altering for consistency
    1. Begin by making the sauce: combine all ingredients in a blender and blend on high for 2 minutes. Check on consistency, adjust water if the mixture is too thick. Set aside.
    2. Heat a skillet over medium heat and add garlic and grated cauliflower. Cook for 3-5 minutes, stirring frequently, until fragrant and dry. Add vinegar and stir again. Remove from heat, add tapioca flour and Udo’s Oil (this will make the rice “sticky”) and scoop onto a large plate with a piece of paper towel laid on it. Cover the cauliflower rice with another piece of paper towel and pat to absorb excess moisture. Set aside.
    3. Heat tofu over a grill or a skillet until each side browns. Set all ingredients for the rolls around your cooking space and lay a sheet of nori down on a dry surface.
    4. Using a spoon, scoop cauliflower rice over 3/4 of the nori sheet, leaving about 1 inch at the far end of the nori bare. Arrange the rest of your veggies and tofu parallel to that bare space, about 1 inch from the close end of the nori sheet (see photo).
    5. Spoon some of the sauce alongside the arranged veggies.
    6. Roll the nori carefully until you reach the bare part of the nori. Wet hands and pat the nori so it binds to the piece it touches. Carefully cut into 6 pieces of sushi using a sharp knife.
    7. Spoon more sauce over top of the sushi and enjoy!

    Lindsey Young is a registered holistic nutritionist, advocate for intuitive eating, and functional food recipe creator. For the original hot cacao post and more delicious recipes, follow her on Instagram @eatyoungnutrition and

    * These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.