Vegan Dynamite Roll
Try this vegan dynamite roll! With crispy cauliflower, cucumbers, avocado, carrots and spicy mayo. It's so flavourful it will have you hooked with just one bite.
Servings: 8 rolls
Equipment
- Bamboo Rolling Mat
- Sharp Knife
Ingredients
Crispy Cauliflower
- 100g rice crackers (original)
- 4 cups cauliflower florets
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 2/3 cup water
- oil cooking spray
To Make The Dynamite Rolls
- 1 recipe seasoned sushi rice
- 4 full sheets nori seaweed
- 1-2 ripe avocados, sliced
- 1 carrot, shredded
- 1 cucumber, thin strips
- vegan spicy mayo
- fresh chives (optional)
Instructions
Prepare Rice
- Make a batch of seasoned sushi rice and let it cool to room temperature before starting the vegan dynamite rolls.
Crispy Cauliflower
- Preheat your oven to 425°F.
- In a food processor, pulse the rice crackers until they form crumbs, resulting in approximately 1 1/4 cups. Transfer the crumbs to a bowl and set aside.
- Cut your cauliflower head into medium-sized florets to equal about 4 cups, ensuring they are not too small to avoid becoming mushy during baking.
- In a large bowl, combine the flour, cornstarch, nutritional yeast, garlic powder, paprika, salt, and water to form a batter. Add the cauliflower and toss until evenly coated.
- Dip each cauliflower floret into the rice cracker crumbs and place them on a parchment-lined baking pan. Spray with oil and bake for 15 minutes, then flip and bake for another 10 minutes.
- Cut the baked cauliflower piece in half down the middle. This will make it easier to lay flat and fit neatly in the sushi roll.
To Make The Dynamite Rolls
- Wrap the bamboo mat in plastic wrap. Using scissors, cut the full nori sheet in half to make two half sheets.
- Place a half sheet of nori vertically on your bamboo mat, shiny side down, rough side facing up. Wet your fingers in water and grab sushi rice (about 2/3 cup). Spread evenly on the nori, leaving 1/2 inch at the top uncovered.
- In the center of the rice, add a strip of spicy mayo, baked cauliflower, cucumber strips, sliced avocado, and shredded carrots.
- To roll the sushi: Lift the edge of the bamboo mat closest to you and fold it over the filling. Hold the filling with your middle finger and apply light pressure to tighten the roll. Using your finger, wet the uncovered nori with water to act as glue. Then, lift the sushi mat and continue rolling the sushi to seal it completely. Apply gentle pressure with both hands to shape the roll.
- Cut the roll into 5 pieces with a sharp, slightly wet knife. Keep the blade wet by dipping it in water before each cut and wiping it clean after each slice. Garnish with a drizzle of spicy mayo and fresh chives.