I love sushi but sometimes I want a lighter option with more veggies. In that case, I always make my Rainbow Cauliflower Rice Sushi. You could definitely use white or brown rice, but the cauliflower rice adds flavor, fiber, and yummy texture. Other Asian-inspired dishes you’ll love are One Pan Dumplings, Veggie Fried Rice, and Crispy Air-Fryer Wontons.
Why I Love This Recipe
- Veggie-Packed: This sushi won’t spike your blood sugar because cauliflower rice replaces regular rice for a high fiber, lower carb option.
- Customizable: You can customize this sushi to include any of your favorite vegetables or sushi inclusions.
- Better Than Takeout: Sushi takeout is usually filled with added sugar and cooked in seed oils. Make your own at home with ingredients you trust! It’s cheaper too!
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Notes on Ingredients
- Cauliflower: A whole head of cauliflower is needed to make the ‘rice’ for the sushi. You could also use pre-riced cauliflower to save time.
- Rice Vinegar: A bit of rice vinegar added to the cauliflower rice will make it taste similar to traditional sushi rice.
- Seaweed Sheets: Try to find seaweed sheets made without seed oils.
- Avocado: If you’re saving these rolls for later or making them as meal prep, leave out the avocado as it will oxidize and turn brown.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Rainbow Cauliflower Rice Sushi?
- Cut up all veggies.
- Pulse 1 head of raw cauliflower in a food processor until it resembles rice.
- Put cauliflower rice in a nut milk bag, cheesecloth or in a tea towel to ring out some of the moisture.
- Transfer cauliflower rice to a bowl and add 1 tablespoon of rice vinegar. Stir.
- Lay out the seaweed sheet and cover the seaweed with a thin layer of cauliflower rice, leave about an inch of space at the top and bottom of the sheet.
- Add your fillings of your choice to the roll and start rolling!
- Gently cut the sushi into pieces with a very sharp knife!
- Serve right away with coconut aminos or soy sauce. Enjoy fresh!
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Commonly Asked Questions
You can use any inclusions you like in sushi! Tofu sticks, avocado, sweet potato sticks, carrots, cucumber, purple cabbage, bell pepper… the options are endless!
Certainly! Cauliflower rice is made from cauliflower which is a high-fiber, low calorie, low carbohydrate vegetable. White rice is going to be loaded with carbohydrates and stripped of fiber so it will cause a large blood sugar spike. Brown rice is a better, fiber-filled option!
I always suggest a salad, so for this meal I’d make Thai Chopped Salad with Peanut Dressing and then for a main dish, I’d make my Easy One Pan Dumplings. No meal is complete without dessert, so I’d serve my fan-favorite Mango Pineapple Ice Cream!
“We tried this recipe for dinner tonight and it was great!! We paired with a little bit of homemade spicy mayo and it couldn’t have turned out better. Thanks for sharing. I’ll be keeping this one!”
– Alexandria
Extra Helpful Tips
- I did not provide measurements for the veggies so you can make as many or as few rolls as you’d like.
- Having a bamboo mat for rolling sushi helps, but you could use a towel!
- Make a bunch of rolls for the week and pack them for lunches. They store well in the fridge and taste delicious!
- If you don’t have a food processor or don’t want to make cauliflower rice, you can substitute brown or white rice.
If you tried this Rainbow Cauliflower Rice Sushi or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Rainbow Cauliflower Rice Sushi
Equipment
- 1 bamboo sushi mat
- 1 bowl
- 1 vegetable peeler or knife, for slicing the veggies thin
Ingredients
- 1 head cauliflower
- 1 tablespoon rice vinegar
- Seaweed sheets
- Avocado
- Peppers
- Mango
- Cucumber
- Purple Cabbage
- Carrots
- Coconut Aminos or soy sauce for dipping
Instructions
- Cut up all of your veggies into sticks.
- Pulse 1 head of raw cauliflower in a food processor until it’s broken down into rice-like texture.
- Put cauliflower rice in a nut milk bag, cheesecloth or tea towel to ring out some of the moisture.
- Transfer cauliflower rice to a bowl and add 1 tablespoon of rice vinegar. Stir.
- Lay out your seaweed sheet on parchment or a bamboo mat and cover the seaweed with a thin layer of cauliflower rice. Leave about an inch of space at the top and bottom of your seaweed.
- Add fillings of your choice to the roll and start rolling! Wet the top of the seaweed a little to seal the roll in place.
- Gently cut the sushi into pieces with a very sharp knife, this is key! Clean the knife off between every cut, it will help.
- Serve with coconut aminos and enjoy fresh!
Notes
- I did not provide measurements for the veggies so you can make as many or as few rolls as you’d like.
- Having a bamboo mat for rolling sushi helps, but you could use a towel!
- Make a bunch of rolls for the week and pack them for lunches. They store well in the fridge and taste delicious!
Alexandria says
We tried this recipe for dinner tonight and it was great!! We paired with a little bit of homemade spicy Mayo and it couldn’t have turned out better. Thanks for sharing. I’ll be keeping this one! ❤️
Jordan Stacy says
Such a fun & healthy alternative to traditional sushi. I love to save some of the cauliflower rice and use it in other dishes throughout the week.