Easy, healthy, and grain free, these vegan Avocado Cucumber Sushi Rolls with cauliflower rice and mango are perfect for a light lunch, dinner or make-ahead meal!


3 – 4 nori sheets
1 package cauliflower rice (16 oz.) or 1 lb. cauliflower head
1 tablespoons rice vinegar
1 mango, sliced
1 avocado, sliced
1 cucumber, julienned
1/4 red cabbage, sliced

To serve

sesame seeds, black or toasted
pickled ginger
Dynamite Sauce


Cauliflower Rice: If using a head of cauliflower, grate cauliflower using a handheld grater or the grater on your food processor. Alternately, place cauliflower in a food processor and pulse until it resembles rice. (If using prepackaged cauliflower rice or pearls, skip this step.)

Heat 3 tablespoons water in a pan over medium-high, add cauliflower bits and saute, stirring constantly, for about 4 – 5 minutes. Remove from heat, add rice vinegar and mix well. Set aside, let cool completely.

Assemble: Fill a little bowl with water and keep handy. Place a nori sheet, shiny side down, on the bamboo mat. On the edge closest to you, layer and press the cauliflower rice on 2/3 of the sheet.

Add the mango, avocado, cucumber and red cabbage lengthwise, leaving about 1 inch on the end.

Start rolling the nori, folding over the mango, avocado, cucumber and cabbage, give a good press to secure, and continue to roll. Using the water, wet your finger and dab the top end of the nori with water to seal. Let rest a few minutes before cutting, nori will soften and the seal will dry. Repeat, until ingredients are gone.

Using a clean, sharp knife, cut into 6 even rounds, total of 8 pieces. You may need to wipe clean the knife after each cut.

Serve with Dynamite sauce, or dipping sauce of choice.


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