top down view of a plate full of sliced mango avocado cauliflower rice sushi rolls drizzled with spicy dynamite sauce.

Easy, healthy and grain free, these vegan Avocado Cucumber Sushi Rolls with cauliflower rice and mango are perfect for a light lunch, dinner or make ahead meal!


  • 34 nori sheets
  • 1 package cauliflower rice (16 oz.) or 1 lb. cauliflower head
  • 1 tablespoons rice vinegar
  • 1 mango, sliced
  • 1 avocado, sliced
  • 1 cucumber, julienned
  • 1/4 red cabbage, sliced

To serve


Cauliflower Rice: If using a head of cauliflower, grate cauliflower using a handheld grater or the grater on your food processor. Alternately, place cauliflower in a food processor and pulse until it resembles rice. (If using prepackaged cauliflower rice or pearls, skip this step.)

Heat 3 tablespoons water in a pan over medium-high, add cauliflower bits and saute, stirring constantly, for about 4 – 5 minutes. Remove from heat, add rice vinegar and mix well. Set aside, let cool completely.

Assemble: Fill a little bowl with water and keep handy. Place a nori sheet, shiny side down, on the bamboo mat. On the edge closest to you, layer and press the cauliflower rice on 2/3 of the sheet.

Add the mango, avocado, cucumber and red cabbage lengthwise, leaving about 1 inch on the end.

Start rolling the nori, folding over the mango, avocado, cucumber and cabbage, give a good press to secure, and continue to roll. Using the water, wet your finger and dab the top end of the nori with water to seal. Let rest a few minutes before cutting, nori will soften and the seal will dry. Repeat, until ingredients are gone.

Using a clean, sharp knife, cut into 6 even rounds, total of 8 pieces. You may need to wipe clean the knife after each cut.

Serve with Dynamite sauce, or dipping sauce of choice.

Serves 3


Sushi Tips & Tricks:

  • Make sure when laying the nori, you place the rough side facing up and the smooth side down.
  • If you don’t have a bamboo mat, a clean dish towel will work too.
  • Be sure to use a sharp, clean knife (preferably long knife), when cutting. The trick is to be able to cut in one slice and not to use a back and forth motion (I must admit I still do this from time to time).
  • Place a small bowl of water near to moisten the nori and seal the roll and to clean the knife in between cutting.
  • When cutting, keep the blade of the knife slightly damp, but not wet.

Nutritional information is calculated with the Dynamite Sauce included.