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Raw (Living Food) Vegan Sushi Recipe | Healing Talks
Published On: Wed, Apr 6th, 2011

Raw (Living Food) Vegan Sushi Recipe



In the process of developing a sumptuous Raw Vegan Sushi recipe, we found that whole  Sprouts could serve as a substitute for sushi rice but did not hold very well.

So improvising, we put a few handfuls of Mung Bean Sprouts in the food processor and this mixture stayed together quite well.

Here is our original raw vegan recipe:


  • Handful of Sprouted Mung Beans
  • Handful of  Sprouted Lentils
  • 2 sticks Celery, sliced julienne
  • ½ Cucumber, sliced julienne
  • ¼ Red Onion sliced julienne
  • 2  Avocados, sliced thickly
  • 1-2 tbs Sauerkraut
  • 4-5 Nori Sheets
  • Pinch of Soy Sauce
  • 1 tbs Sesame Seeds
  • Pinch of  Ginger, shredded
  • (optional) – use a couple sliced Cherry Tomatoes, slices of Red Peppers or
    Red Cabbage to add the respective flavors and vibrant color to your raw vegan sushi
  • (optional) Handful of Chinese  Cabbage  Leaves for more of the oriental flavor


  • Pour the Sprouts into a food processor so that they make a thick paste. Add a dash of Sesame Oil and the shredded Ginger.
  • Place the sheet of  Nori, shiny side down (the perforations should run vertically), on a bamboo sushi mat.
  • Spread the Mung  Bean mixture onto the Nori. ( should cover slightly less than half the sheet and be about half a centimeter thick).
  • Take a small amount of all the remaining ingredients and place them along the width of the nori and on top of the mung bean mixture.
  • Allow for the Celery, Cucumber and Avocado to come over the sides slightly.
  • The bamboo mat can now be used to roll the sushi. Leave a 1cm/ ½ inch or a slight edge at the end of the Nori to spread with water to hold it together.
  • Then press down gently.
  • Now cut the sushi into 2cm or about an inch pieces

Serve on a bed of green leaves, your choice, and garnished with further kinds of sprouts flavored with soy sauce ….and  you are now ready to enjoy the best of raw vegan sushi!

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