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Stories from Eat-Drink, Nourish

Stay Home & Cook: Kumi King’s Cauliflower Sushi Roll with Creamy Red Pepper Dressing

by Voices Wellness 21 Jun 2021
Photo: Kumi King

This flavourful plant-based sushi pairs wonderfully with a side of creamy red pepper dressing. By SAMANTHA FRANCIS.

When sushi cravings strike but you’re in the mood for a healthy, plant-based snack, this cauliflower roll recipe promises to satisfy. Using cauliflower in place of rice, this vegan sushi roll is packed with crunchy red peppers and creamy avocado for a tasty mash-up of textures. For an extra burst of flavour, dip it in the piquant red pepper dressing.

Photo: Unsplash

Low in calories and high in vitamins, cauliflower is considered a superfood thanks to its nutrient-rich content—from fibre to Vitamins B and C. Most significantly, research shows that the vegetable contains plant compounds that may reduce the risk of heart diseases and cancer. Eating cauliflower also helps to reduce inflammation and promote digestive health as fibre feeds the healthy bacteria in one’s gut.


 Sushi roll

150g Cauliflower florets

40g ¼ Red pepper

½ piece Avocado (ripe but not too soft)

½ pack Kaiware daikon (radish sprouts)

1 sheet Nori (dried seaweed)

2 Tsp Rice vinegar

¼ Tsp Salt

*Prepare a bamboo sushi roll mat if possible. Alternatively, use a sheet of cling film that’s slightly bigger than the size of the nori.

Red pepper dressing

30g Tofu (1/4 of a regular block)

20g Red pepper

1 Tsp Lemon juice

1 Tsp Apple cider vinegar

1/8 Tsp Black salt or table salt

¼ Tsp Grated garlic

2 Tsp Olive oil


 Sushi roll

  1. Pulse cauliflower florets in a food processor until it resembles rice.
  2. Julienne red pepper and avocado lengthwise into 0.5cm-thick strips.
  3. Remove the roots (1cm from the bottom) from the kaiware daikon.
  4. Season cauliflower rice with rice vinegar and salt, mixing them well.
  5. Place a bamboo mat on the chopping board, with edges with fringes away from you).
  6. Add a sheet of nori with the shiny and smooth side facing down. Spread seasoned cauliflower rice evenly on the nori, leaving a 4-5cm gap on the sides of the sheet).
  7. Place chopped vegetables horizontally in the center of nori—they can stick out from both ends.
  8. Lift the edge of nori closest to you together with bamboo may, and keeping all the vegetables in the middle, roll it over till you reach the end.
  9. Wet the end of the nori sheet lightly to seal.
  10. Wet the blade of the knife slightly before slicing the roll, slicing it gently into bite-size portions. Plate them with creamy red pepper dressing.


Red pepper dressing

  1. Wrap tofu tightly with kitchen paper and place in a container with a light weight on top of it. Leave it for 15-20 minutes to press the excess water out. Afterward, squeeze the tofu lightly and dry it with a new sheet of kitchen paper.
  2. Roughly chop red pepper and grated garlic.
  3. Place all the ingredients including tofu in a blender and blend until a creamy consistency is reached. Add more seasoning according to taste).
  4. Serve the creamy dressing with a cauliflower sushi roll.

Pro tip: Season the chopped cauliflower right before you are ready to make the sushi roll to avoid the salt from drawing water out of the vegetable.

About Kumi King

Kumi believes in lifelong learning and enjoys passing her knowledge forward as a teacher. Formerly a Pilates Instructor, Kumi is passionate about the Japanese plant-based culinary scene, She’s a Macrobiotic Master, as well as an expert in shojin ryori (Japanese Temple Food). Kumi’s mission is to help improve people’s health by the incorporation of fermented cuisine in everyday life.

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