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Kimchee Nori Roll {raw vegan}

July 24, 2019 by Rachel Carr Leave a Comment

If you are trying to both eat your veggies and also reduce your carbs, this is the perfect dish for you! Eating super-healthy cauliflower raw can be a challenge, but as a substitute for rice, it’s wonderful. It’s ready so much faster than rice as well, since it just requires a few seconds in the food processor.

Besides being low carb, this recipe is also low in calories, so it’s perfect if you are looking for something lighter.

It’s very important to lay down a layer of greens first onto the nori sheet before adding the “rice” and other filling ingredients, because the cauliflower has a little moisture and will make the nori soggy pretty quickly if you don’t do this step. If you don’t have lettuce, you can do collard greens or really any green as long as you create a barrier between the rice and the nori.

Kim Chee Nori Roll {raw vegan}
 
Print
Prep time
20 mins
Total time
20 mins
 
Author: Rachel Carr
Recipe type: Appetiser
Cuisine: Raw Vegan
Serves: 4 rolls
Ingredients
Cauliflower "Rice"
  • 1 head cauliflower
  • 2 tablespoons chia seeds
  • 1 teaspoon sea salt
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon maple syrup
For the Rolls
  • 4 sheets of sushi nori
  • 4-6 large leaves of lettuce
  • 1 carrot, peeled and julienned
  • 1 avocado, sliced
  • ½ cucumber, julienned
  • ¼ cup kim chee, chopped
  • 2 green onions, chopped
Instructions
  1. To make the cauliflower "rice," wash the head of cauliflower and remove the outer leaves and stem. Roughly chop the florets and place them in a food processor. Pulse the cauliflower in the food processor until the pieces are the size of pieces of rice. Transfer to a bowl and toss with the rest of the rice ingredients. Set aside until you are ready to make the rolls.
  2. To build the rolls, place 1 sheet of the sushi nori on a sushi mat. Line with the lettuce leaves to keep the nori sheet from getting soggy. Spread out a layer of the cauliflower rice, and then top with some of the julienned carrot, avocado, julienned cucumber, avocado slices and about 1 tablespoon of the chopped green onion. Roll tightly in the sushi mat and seal closed with a little bit of water at the edge of the overlapping nori.
  3. Cut into ½" slices. Repeat with 3 more rolls.
3.5.3208

 

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Filed Under: Appetizers, Fall Recipes, Gluten Free, Paleo Vegan, Raw Detox, Raw Vegan, Spring Recipes, Summer Recipes, Winter Recipes

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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