Raw Southwest Sushi

I have always loved sushi.  It is so light and delicious; for me, it is wonderful reminder of summer even when it is the dead of winter.  When I became vegan, I thought that I would not be able to enjoy delicious sushi, but I have been experimenting with my own and I now know that I can!  While traditional sushi is delicious, I like to experiment with unique veggies and swap out the rice for sprouted grains like quinoa or just sprouts.  I do not miss the rice, and it makes it a bit lighter.  I thought I would share my easiest recipe with you, in case you are craving something light after all of the heavy holiday foods.  This is a wonderful appetizer for any social event!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



To assemble, lay out a sheet of nori, and spread about a 2 inch strip of sprouts near the top of it. Place a line of a few zucchini strips, yellow summer squash strips, red bell pepper strips and avocado strips in the center, and sprinkle with some green onions. Place a little bit of hot sauce along the veggies if desired. Roll up tightly from the top down. Moisten the edge at the bottom to get it to hold together. Repeat with the other 6 nori sheets. Slice each roll into 6 rounds, place on plates with lime wedges and hot sauce and enjoy!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Raw
  • Vegan
  • Vegetarian

Course Type

  • Appetizer
  • Entree
  • Side Dish
  • Snack

Skill Level

  • Beginner
  • Easy