Natalie Norman

How You Can Love Eating Raw Cauliflower: Raw Vegan Sushi Donuts

How You Can Love Eating Raw Cauliflower: Raw Vegan Sushi Donuts

How You Can Love Eating Raw Cauliflower: Raw Vegan Sushi Donuts

Ready for raw vegan sushi donuts?

I posted a more traditional sushi roll recipe where I used raw nori sheets to roll up the sushi. But sushi donuts give you another option. The sushi donut is such a fun way to eat raw food! And making them in these mini donut pans turned them into perfect little bite-sized portions. This meal makes enough for one or two people, and there is no complicated preparation or planning in advance.

How You Can Love Eating Raw Cauliflower: Raw Vegan Sushi Donuts

In this recipe, I plated these savory, garlicky raw vegan sushi donuts alongside beautiful fresh fruits, vegetables, and herbs including purple cabbage, cherry tomatoes, chives, red bell peppers, and avocado. You can arrange these ingredients any way you like and make art on your plate! Real food is pretty to behold, vibrant, and filled with vitamins and minerals that support our best health.

How You Can Love Eating Raw Cauliflower: Raw Vegan Sushi Donuts

Sushi donuts can be served with or without a dipping sauce. In this recipe you don’t need a dipping sauce as the donuts themselves are packed with flavor, unlike the plain rice base most sushi donuts use. Foods like raw cauliflower are also absolutely overflowing with vitamin C, an important antioxidant that’s so healthy for our precious bodies. We want those powerful plant nutrients in our diets.

I hope you enjoy this raw vegan sushi donut recipe!

Love always,

Natalie Norman




Raw Vegan Sushi Donuts


3 cups of raw cauliflower florets
1/2 cup chives
1/4 cup nutritional yeast
2 tsp Italian seasoning
1/2 clove of garlic
1 Tbsp lemon juice
1/8 tsp pink salt (optional)
3 Tbsp hemp seeds
1/2 cup red bell pepper
1 small avocado
1 cup purple cabbage
1 cup cherry tomatoes
4 radishes


In a food processor fitted with an "S" blade, blend cauliflower, 1/4 cup of your chives, 2 Tbsp of hemp seed, nutritional yeast, Italian seasoning, garlic, salt, and lemon juice until a blended rice or couscous-like texture is achieved. Go ahead and taste this mixture, and feel free to adjust seasonings to your liking! My recipes are your base, but YOU get to customize them.

Firmly press mixture into mini donut pan rings. Place a cutting board on top of the donut tray and flip it over. Give it a firm series of taps and then flip it back over and lift the tray. The donuts will pop out onto the cutting board. You might need to repeat this step to get them all out. Some people advocate oiling the donut tray before pressing in the mixture, but I am not a supporter of adding in needless oil into our diets, so I leave that choice up to you and emphasize that a little extra effort to get them out is worth the health trade-off.

Chop some of your remaining chives for sprinkling on top of your donuts. You can also save some and serve them on your plate whole, as pictured. There is no wrong way.

Thinly slice radishes and then cut into little triangle shapes as pictured.

Sprinkle chives and hemp seeds on top of the donuts. Then decorate with radish wedges in whatever way you feel looks beautiful. You can do it the way I did above or create your own design.

Slice and chop up remaining ingredients (except for the hemp seed) to present on your plate as pictured, or as you desire. This is where your own creativity kicks in. Make colorful art on your plate and have fun!

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