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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.