Raw Vegan Sushi

Hi lovelies,
hope you are doing good! I wanted to have shared this recipe already in October last year, when I did my Raw Food Chef Certification @Sayuri Healing Food but as you guys already know, i have been “busy” traveling Bali and co-creating new Retreat formats which we are going to host when back in Europe. And there is another big thing in the making 😉 stay tuned! Working on my first high-vibe recipe book.


While you may associate Japanese cuisine with  Beef and seafood, many Japanese dishes are actually already vegan! This includes rice, seaweed, mushrooms, tofu, sesame seeds, and various vegetables! Even if you don’t cook vegan Japanese food, you probably already have some (maybe not all of them) of these in your kitchen. So why not give it a try?

Vegan Japanese food is delicious and fun to make! You can invite your beloved ones to come over for a new interactive experience?  Sharing is caring! 

Want to see what you need? Then try out these amazing recipe:

JAPANESE RAW VEGAN SUSHI

Nori Roll

Yield: 1 roll

1 Nori sheet

about 1 cup sushi rice ( see below)

3 tablespoons un-tuna pate  see below)

1/4 cup each julienned cucumber, yellow bell pepper, carrot

serving: sesame ginger dressing see below)

or Tamari and wasabi paste

Spread the sushi rice evenly onto the nori sheet, leaving about 1inch/3cm of nori empty at the top. Arrange julienned veggies and un-tuna pate across the center of sushi rice.

Lift the edge of nori and roll over the filling once and press down. Then roll all the way towards the exposed end of the nori sheet to make a long roll. Cut into 4-6  pieces and serve with sesame ginger dressing or tamari and wasabi paste. 

TIP: she sometimes is too lazy to do the “rice”; if that’s the case, you can use alfalfa sprouts or lettuce and green leaves to replace the “rice”

UnTuna pate

2 tablespoons dry wakame or 1 tablespoon wakame powder

2 tablespoons Nama Shoyu or tamari

2 tablespoons sesame oil

2 tablespoons flax seed oil, if not available, use sesame oil

1 tablespoon lemon juice

1 cup sunflower seeds, soaked

1/4 cup water

1 1/2 tablespoons grated ginger

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/4 cup finely chopped western (big) celery

1/4 cup finely chopped green onion or chives
Blend first the dry ingredients before the fresh ingredients.
Soak wakame in nama shoyu, sesame oil, flax oil and lemon juice for 15minutes. Pulse sunflower seeds, soaked wakame and it’s liquid, water, ginger, black pepper and onion powder in the food processor until you get a “tuna” texture. Transfer into a bowl and fold in the celery and green onion.


Sushi rice
Yield: about 4 cups


8 cups jicama (1050g) peeled and chopped, if unavailable use cauliflower

3 tablespoons apple cider vinegar

2 tablespoons coconut nectar

1 1/2 teaspoon salt

1 tablespoon psyllium husk 
Pulse jicama into small even pieces like broken bulgur wheat. To make the size even, process small quantities at a time. Stop once in a while to scrape down the side of the food processor with a rubber spatula to process evenly. Discard excess liquid by squeezing tightly through nut milk bag and transfer into a bowl. Add apple cider vinegar, coconut nectar and salt, and mix evenly. Add psyllium husk and mix thoroughly. Set aside for 10 minutes. The psyllium husk will help bind the mixture together.

TIP: if you are making Nigiri, you might need a little more psyllium husk to form the shape.


“Japaneasy” Sesame ginger dressing
Yield: 3/4 cup


2 tablespoons sesame oil

2 tablespoons apple cider vinegar

2 tablespoons Nama Shoyu or tamari

2 tablespoons coconut nectar or liquid sweetener of choice

2 tablespoons tahini

1 tablespoon grated ginger


Blend all ingredients in the blender.

I hope you all enjoy this recipe! Feel free to share, to repost or to tag #vitanjafooddesign

Big kiss from Bali

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