Vegetable rolls without rice
3 servings
30 minutes
Vegetable rolls without rice are a light and nutritious dish inspired by traditional Japanese cuisine but adapted for health food enthusiasts. Instead of regular rice, tender cauliflower is used to give the rolls an airy texture and lightness. Nori seaweed, fresh cucumbers, carrots, avocado, and sweet peppers create a vibrant palette of flavors—from refreshing to delicately creamy. Adding greens, sprouts, and lemon juice makes this recipe even healthier. These rolls are perfect for those avoiding carbs, following a vegan diet, or simply wanting to try something new.
1
For the 'rice': divide the cauliflower into florets, add a little lemon juice, and lightly pulse in a food processor to the size of rice grains.
- Cauliflower: 0.5 head
- Lemon juice: 1 tablespoon
2
Cut cucumbers and carrots into thin strips using a mandoline.
- Cucumbers: 2 pieces
- Carrot: 1 piece
3
Cut the avocado and pepper into long slices.
- Avocado: 2 pieces
- Sweet pepper (capsicum): 1 piece
4
On a sheet of nori (on the nearest 1/3 of the sheet), place salad leaves, 'rice', cucumbers, carrots, avocado, pepper, and greens (I used either cilantro or sprouts). Roll it up and cut with a sharp knife.
- Dried nori seaweed: 6 pieces
- Lettuce: 1 bunch
- Cauliflower: 0.5 head
- Cucumbers: 2 pieces
- Carrot: 1 piece
- Avocado: 2 pieces
- Sweet pepper (capsicum): 1 piece
- Cilantro: 0.5 bunch
- Sprouted sunflower seeds: 1 tablespoon
