Sushi wouldn’t be good sushi without that delicious Sticky Rice. Lucky for us,  making sushi rice with cauliflower is surprisingly EASY!
Tahini, ahorn syrup, and sesame oil give your rice that lovely, well-known sticky texture and mouthwatering sushi flavour.



Vegetarian and Paleo sushi

Sushi wouldn’t be good sushi without that delicious sticky rice. Lucky for us,  cauliflower rice fits in perfectly well to make sticky rice sushi rolls! This popular veggie is low carb and full of phytochemicals and antioxidants.

Making the sushi rice with cauliflower is surprisingly easy. The tahini, ahorn syrup, and sesame oil give the rice that lovely, well-known sticky texture and sushi flavour.

For some refreshing inspiration and to learn more about how to make cauliflower rice, try our simple but oh so good Coconut Cauliflower Rice Pilaf.

We love the use of brown mushrooms in this Sushi recipe! aka Chestnut Mushrooms, they are also allowed to grow into larger sizes to be sold as Portobellos. For this reason, Portobellos are also called Flat Chestnut Mushrooms. They are a member of the Agaricus family of mushrooms.

It’s healthy and fun to keep the variety in your meals and change it up to a recipe that’s vegan (and Paleo, like this cauliflower rice sushi)

A Chestnut Mushroom is the same as White Button Mushrooms, but it is a strain that grows a bit browner instead of white, giving it a tan-colored top. They have better flavour than plain white mushrooms. And that lovely almost meaty-like texture, which makes them perfect for this vegetarian sushi recipe.

They are very much like Cremini Mushrooms, which are slightly more expensive, and about the same size.

The difference between these popular varieties of mushrooms is simply age. White button mushrooms, the most familiar, are the youngest variety. They have been cultivated too, for that soft texture and white color. In the wild, these mushrooms are usually browner.

As far as calories in mushrooms and mushroom nutrition;

Per 1 100g serving

3 g protein | 0 g fat | 1 g fiber | 3 g carbs | 2 g sugar | 5mg sodium | 22 calories | 2% iron | 318 mg potassium

We hope you’ll enjoy this healthy vegetarian and Paleo sushi recipe as much as we do.

Let’s get rollin’!


For the rice, about 40 pieces of sushi

 1 cauliflower, about 32 oz/ 900 g or 2 packs of cauliflower rice

3 tablespoons rice vinegar

1 tablespoon tahini

1 tablespoon ahorn syrup

1 tablespoon sesame oil

1/4 teaspoon sea salt

For the sushi

7 oz / 200 g chestnut mushrooms -  cleaned

1 tablespoon sesame oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 nori sheets

1 firm ripe avocado

10 cm cucumber - thinly sliced

1/2 red bell pepper

2 tablespoon black sesame seed

Gari (sushi ginger)


low sodium soy saus


Food processor


(optional) bamboo sushi mat


To make cauliflower rice
  1. In a pan; Bring water to a bowl.

  2. In Food processor; pulse cauliflower florets until they have a rice-like texture. Spoon cauliflower rice in a sieve and pour the boiling water over it in the sink. Let it drain well.

  3. In a bowl; mix the riced cauliflower with the rest of the rice ingredients. Let it chill in the refrigerator.

  4. Cut avocado and mushrooms into thin slices. In frying pan, heat up the oil over medium-high heat. Add mushrooms with salt and pepper, fry until they're cooked and golden. Take pan of the heat and let cool.

  5. Place a nori sheet (smooth side down) on your sushi mat. Layer 2/3 part of the nori sheet with 5 mm 'rice'. Make a horizontal line of avocado slices in the middle of the rice. Top with some cucumber, bell pepper, mushrooms and sprinkle with sesame seeds.

  6. Carefully but tightly roll up your sushi mat. lightly moisten the end of the nori and close roll. Place in refrigerator while you're  making the rest of the sushi.

  7. Rinse a sharp knife with hot water and cut sushi rolls into 0.80 inch / 2 cm slices.

  8. Sprinkle with black sesame seed and serve with ginger, wasabi and soy sauce.


We love to share this healthy sushi recipe from De Hippe Vegetariër founded by Isabel Boerdam.

Isabel (28) has been a vegetarian since she was nine years old. In 2013 she started her popular foodblog De Hippe Vegetariër (The Trendy Vegetarian) and three years later published her book with the same name. In the meantime, Isabel has been able to turn her passion into her work and, as a vegetarian food expert advises companies on how they can respond to the flexitarian trend. This year, Isabel launched the successful first edition of the National Week Zonder Vlees which became the start of a real movement in the Netherlands.




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