Vegan Turmeric & Beetroot Sushi
Get ready to roll and create your very own colourful vegan sushi with beetroot and turmeric. These raw turmeric and beetroot sushi rolls are totally healthy and very low in carbohydrates. They are super simple to make and have a satisfying texture and deliciously fresh flavour.
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Sushi is a delicious Japanese dish that makes a great alternative to your standard lunchtime sandwich. The following recipe will leave you with vegan vegetable-based sushi that is also very healthy.
How can sushi be vegan?
When you think of sushi, you’ll probably picture raw fish – think salmon nigiri or tuna sashimi.
Although many restaurants offer vegan alternatives now (like avocado maki or yasai sushi rolls), these are packed full of carbohydrates because of the sushi rice, so this recipe is a great low-carb option.
Sushi is simply a dish of sushi rice prepared with a variety of ingredients, and these include both seafood and vegetables.
What is the rice alternative in this recipe?
This recipe avoids using standard sushi rice, and instead uses a mixture of sunflower seeds, cider vinegar, water and cauliflower. This mixture is blended into a similar consistency to rice, but is much healthier.
Sunflower seeds are considered a ‘superfood’ because they are very high in nutrients and cauliflower is high in fibre and vitamins A and B.
The benefits of raw vegetables
Raw veg contains more fibre than the cooked version. This is beneficial to your digestive system, cholesterol and blood sugar.
Different vegetables can also contain more vitamins when they aren’t cooked, so this sushi filling is ideal for a healthy diet.
How to make a quick sauce
For a quick and simple dipping sauce, mix equal quantities of sweet chilli sauce and soy sauce together.
Total Time: 1 hour 20 minutes
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
- For the 'rice'
- 17.5 17.5 g sunflower seeds, soaked overnight
- 0.25 0.25 tsp cider vinegar
- 0.5 0.5 tsp water
- 1/2 a head of cauliflower, chopped
- 0.25 0.25 tsp ground turmeric
- 7.5 7.5 g raw grated beetroot
- For the filling
- 1/2 red pepper, sliced
- 1/2 cucumber, sliced
- 1/2 avocado, sliced
- 1/2 carrot, julienned
- 1/4 beetroot, julienned
- To roll
- 1 1 sheets nori
- For the ‘rice’, add the sunflower seeds, cider vinegar and water to a food processor and blend until smooth.
- Then add the cauliflower and pulse until it becomes a consistency similar to rice.
- Halve the mixture between two bowls and add the turmeric to one and the beetroot to the other. Mix each to colour the ‘rice’.
- Next spread half of the turmeric ‘rice’ onto a nori sheet. This should cover two-thirds of the sheet and be roughly 5mm thick. Using a pastry brush and water, moisten the remaining third of the nori sheet.
- To fill the sushi, place a horizontal line of your chosen filling across the centre of the rice layer.
- Then tightly roll the nori, starting from the filled end, to encase the rice and filling.
- Use the remaining third of the nori sheet to seal the sushi roll. Repeat these steps to fill all four sheets of nori.
- Allow the rolls to chill for 1 hour in the fridge, before slicing them into 2.5cm-thick pieces.
Each 32g roll provides:
2.2g Fat, 0.2g Saturates, 2.2g Carbohydrate, 0.7g Sugars, 0.9g Fibre, 1.2g Protein, 0.03g Salt.
Get ready to roll and create these vegan ‘tuna’ Onigirazu sushi sandwiches!