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KIWI magazine

Veggie Sushi Snacks


Prep time: 5 minutes

Make time: 5 minutes


  • ¼ head large cauliflower
  • 4 sheets nori
  • 1 avocado, pitted and cut into narrow strips
  • ½ cucumber, peeled and cut into narrow strips about 2 inches long
  • 1 small carrot, shredded finely
  • Water, for sealing
  • Nama shoyu or shou for dipping


  1. Chop the cauliflower into florets; pulse in a food processor until it resembles rice.
  2. Place a sheet of nori on a cutting board. Spread 2 tablespoons of the chopped cauliflower along the bottom third (closest to you) of the nori. Place a quarter of the avocado and cucumber strips on top of the cauliflower, then sprinkle with a quarter of the carrot.
  3. Dip your fingers in the water and run them across the top ½ inch of the nori to dampen. Start rolling the nori from the bottom so the vegetables are wrapped up inside; wrap as tightly as you can without breaking the nori, then seal along the damp edge. Set aside and repeat with the remaining nori sheets and fillings.
  4. When all the sheets are rolled, take a sharp knife and cut each roll in half crosswise, then cut each half into three bite-size pieces. Serve with nama shoyu or shoyu.
Serves 4

Per serving: calories 119, fat 7 g, protein 4 g, carbohydrates 9 g, dietary fiber 5 g

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