Raw Zucchini Sushi Rolls

Zucchini Sushi Rolls
I’m going to share a secret with you.  I really love veggie sushi.  Like, really.  If I could eat tofu and avocado rolls morning, noon, and night I probably would… but I don’t out of fear of growing tired of sushi… because, then what?
I’ve been making sushi rolls at home for some time now, but this week I started thinking about a raw version that doesn’t involve nori.  This raw “sushi” is a fun deviation that uses zucchini instead of nori strips.  Since zucchini is in season and incredibly abundant right now, it was time to find a new way to enjoy it.
Zucchini Sushi Rolls
Zucchini Sushi  Rolls

When you’re making traditional sushi rolls, you’ll use a large strip of nori, roll up your ingredients, and then cut the roll into your individual sushi pieces.  The fun part of using zucchini is that it makes individual rolls and is much easier to handle, especially if you’re new to sushi-making.  Soaked and blended cashew are the perfect substitute for rice and you can use any fresh veggies and herbs of your choice in the rolls.  Serve with Nama Shoyu or your favorite dipping sauce.

Zucchini Sushi  Rolls
Zucchini Sushi  RollsZucchini Sushi  Rolls
Raw Zucchini Sushi Rolls
 
Prep time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • ½ cup cashews, soaked overnight in water
  • 1 Tablespoon rice vinegar (optional)
  • 3 - 4 zucchini (each yields 6 - 8 slices)
  • 2 carrots, sliced into matchsticks
  • 1 cucumber, seeds removed and sliced into matchsticks
  • 4 medium radishes, sliced
  • 1 avocado, peeled and sliced
  • 1 small bunch cilantro
Instructions
  1. Drain cashews and put into food processor with rice vinegar.
  2. Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture. (Depending on how long cashews were soaked you might need to add a tablespoon of water to get the right consistency.)
  3. Chop the ends off of your zucchini and use a vegetable peeler to peel your zucchini into long, thin strips.
  4. Lay zucchini strip flat and add a small spoonful of cashew mixture onto one of the ends of zucchini.
  5. Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro.
  6. Roll up and enjoy!
Notes
Soaking the cashews in water for a few hours or overnight will help to soften them and make it easier to process them. You can also skip this step if you are short on time.
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Comments

  1. says

    I keep getting extra zucchini from my neighbor’s garden & they say that they do not like sushi… I cannot wait to make these to share with them and therefor introduce them to “sushi” – BEAUTIFUL :-)

  2. says

    Wow, that is really cool, and tasty looking. Got hooked on sushi recently while on a cruise. Now I’m gonna have to learn to make it myself, or go broke!…lol

  3. says

    Janet, I’ve never made cauliflower rice myself so I’m not sure if it would hold together the same way, but if you try it out let me know how it goes! :)

  4. says

    @Sam Roelants

    Most of the rolls stayed together well. There were a couple of stubborn zucchini pieces that wanted to unroll, but I just added a little bit of the cashew “rice” to the ends of the zucchini and they stayed together perfectly. Let me know how yours go! :)

  5. says

    @BeatBox Dude
    When I made these the zucchini held together pretty well on its own. For the few pieces that kept unrolling, I just added a bit of the cashew mixture to the end of the zucchini piece to hold it in place. :)

  6. says

    this is an awesome nori alternative for me. Have i mentioned i HATE nori. I’ve been using the new soy sheets and they work great, but this looks sooo good.

  7. Anonymous says

    I made this and it was fantastic! I didn’t have enough time to make the cashew part so I replaced it with Hummus and it was amazing!

  8. says

    How do you think these would keep overnight. I have a party on Thursday but won’t have enough time to put this together between work and party time.

    • says

      Hmm, I’ve never tried keeping them overnight. I’m sure they would hold together, but I would be concerned about the zucchini and veggie fillings drying out. I think they would be okay if you wrapped them up in plastic wrap to keep the air out. You could also just set out the prepped ingredients and let guests wrap their own. :)
      Let me know how it turns out. Good luck with your party!

  9. Anonymous says

    I recently became interested in raw foods – adding them into my regular food more – and I came across your blog. I’m looking forward to trying a number of your recipes – and i think i finally found a “sushi” that i like. Thanks for sharing!

  10. Anonymous says

    Made these for a snack today. These are so wonderful, light and fresh. Thank you for posting. I used seasoned rice vinegar.

  11. Anonymous says

    When I was eating all raw I made sushi rolls a couple times using finely grated turnip-you have to press out some of the liquid so it isn’t too runny, but it worked pretty well. It has a little more flavor of its own than cauliflower, but it’s a flavor that harmonizes well with most common sushi fillings (like a very mild radish).

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