Ingredients
For The Sushi:
- 4 Nori Sheets
- 2-3 Avocados
- 1 Cauliflower
- 2-3 Medium Carrots
- 1 English Cucumber
For the sauce:
- ½ Cup Almond Butter (or Nut Butter of choice)
- 1 Bottle of Sol-ti SUPERBOOST™ SuperShot®
- 2 Tablespoons Coconut Aminos
- 1 Tablespoon Maple Syrup
- Red Pepper Flakes To Taste
Instructions
1. Prepare the Ingredients:
- Cauliflower Rice: Grate the cauliflower using a food processor or a box grater until it resembles rice.
- Vegetables: Julienne the carrots and cucumber into thin strips. Slice the avocados into thin slices.
2. Assemble the Sushi Rolls:
- Lay Nori Sheets: Place a nori sheet on a bamboo sushi mat or a clean, flat surface with the shiny side facing down.
- Mash Avocado: Mash the avocado and spread over half of the nori sheet.
- Add Cauliflower Rice: Spread a thin layer of grated cauliflower evenly over half the nori sheet, leaving about an inch at the top edge without cauliflower.
- Add Vegetables: Arrange the julienned carrots and cucumber strips horizontally across the middle of the nori sheet on top of the cauliflower rice.
- Roll the Sushi: Starting from the bottom edge, carefully roll the nori sheet over the fillings, using the bamboo mat to help create a tight roll. Wet the top edge with a little water to seal the roll. Repeat with the remaining nori sheets and ingredients.
3. Slice the Sushi Rolls:
- Using a sharp knife, slice each roll into bite-sized pieces. Clean the knife between cuts to ensure clean slices.
4. Prepare the SUPERBOOST Dipping Sauce:
- In a small bowl, whisk together the almond butter, SUPERBOOST™ SuperShot®, coconut aminos, maple syrup, and red pepper flakes until smooth and well combined. Adjust seasoning to taste.
5. Serve:
- Arrange the sushi rolls on a platter and serve with the SUPERBOOST dipping sauce on the side.
6. Enjoy:
- Dip the sushi rolls into the sauce and enjoy your delicious, nutrient-packed raw vegan sushi!
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