Mermaid Sushi *Raw Vegan*

Wow, that 2-week holiday was the longest school vacation ever. Like, EVER. I was all like, “What day is it? Who am I? Where are we? Why are you still here?!”

Well, we’re here now. We’ve made it to the other sides moms — mums? — and now, we miss them. Admit it. We do. I probably said that to Caleb like 25 times today. *Sigh*

However, if you follow me on Instagram (I mean, of course you do… right?) at pb_n_julie, you noticed I was able to post some homemade deliciousness that only looks — ok, and tastes — fancy and magical. Mermaid sushi. Yum! Inspired by these gorgeous Australian beaches and crashing-one-day, smooth-as-a-lake-the-next, ocean, this gorgeous plant-based roll was actually pretty simple to make. And, even easier to eat ;)

Calm ocean mornings at sunrise.

Calm ocean mornings at sunrise.

You see, I walked into the grocery store and there it was — PURPLE CAULIFLOWER! You guys, I’m hard pressed to find all my beautiful produce here like candy cane and golden beets (beetroot), watermelon radishes, heirloom carrots and the like. So, when I saw this, naturally I squealed out a little and hurried to grab one and take it to checkout. Next up, I was like I don’t want to waste this on some boring roasted cauli. Oh no, I wanted greatness. So, naturally, mermaid sushi it was. Emma Kate was so excited!

Magically delicious // raw, vegan mermaid sushi using Mother Nature’s bounty. Stunningly simple.

Magically delicious // raw, vegan mermaid sushi using Mother Nature’s bounty. Stunningly simple.

All it took was ricing about half of the cauliflower head in the food processor. Then, I sliced some yellow capsicum (bell pepper) and cucumber into thin slices. And, finished with some rocket (arugula) and avocado. Yum, yum, yum and more yum.

Now, if you haven’t rolled sushi yet, it’s about time you tried. I was scared for so long to do it. I thought I’d totally mess it up. But, you guys. It’s easy. Like, so easy. Here’s a blog post from my Thanksgiving Sushi (yes, I made that a thing) that shows a bit more detail about how I roll ;)

Basically, get your bamboo sushi mat and some nori. Place the nori shiny side down. Cover the first 1/3 with the cauliflower rice. Then, add on the toppings. In this case, yellow peppers, cucumbers, avocado and arugula. With the mat, roll over the fillings, squeezing it together and continuing rolling slowly til the end in the same little roll-and-squeeze fashion. Once rolled, wet the nori end so it stays sealed. Then, using a sharp knife, dip the tip in water and slice. After each slice, dip the knife in more water. Donezo. Easy Peasy. And, oh so yummy.

This is how I roll ;) Mermaid sushi

This is how I roll ;) Mermaid sushi

Now, to really up the ante, make the magic blue sauce. Blue spirulina is so crazy beautiful and magical and in this dipping sauce, you can’t even taste it. This potent superfood is a powerful detoxifier and has been shown to boost the immune system, lower blood pressure, support weight loss ( It contains an amino acid called l-phenylalanine, which has been linked to suppressing appetite), increases endurance and can help fight allergies. Coupled with creamy cashew butter, a few shakes of coconut aminos (a soy-free tamari substitute), some lime juice, maple syrup for a little sweetness and red pepper flakes and oh my gawd, this addictive Smurf sauce is amazing.

Don’t believe me? See for yourself.

Mermaid Sushi *Raw Vegan*

makes 4 rolls

Eat the rainbow // I’m on a roll with this plant-based goodness ;)

Eat the rainbow // I’m on a roll with this plant-based goodness ;)


4 nori sheets

1/2 head purple cauliflower, riced

1 avocado, sliced thinly

2 small english cucumbers, julienned

1 yellow capsicum, thinly sliced

1 to 2 cups arugula

Ready for my close up

Ready for my close up

black sesame seeds or furikake, to garnish

For Magical Mermaid Dip:

4 tablespoons of cashew butter

½ lime, juiced

1 tsp blue spirulina, I used this one

2 tablespoons maple syrup

1 tablespoon coconut aminos (or tamari)

red chili flakes


Place a sheet of nori on the bamboo mat with the shiny side facing downwards

  1. Spread a thin layer of “rice” over the bottom third of the sheet, going all the way to the edges

  2. Assemble the remaining filling ingredients in the roll

  3. Use the rolling mat to get a nice tight roll and seal with a little water

  4. Use a sharp knife to cut the sushi into bite-size pieces coating the blade in a little water before each cut. 

For the dip:

  1. Place all ingredients into a mixing bowl and stir to combine. Thin with warm water as needed.

*Tip: Leave some rocket, cucumber and pepper hanging out of the ends for visual appeal

Comment below if you make this magical sushi! I’d love to hear how you go. xx, Julie