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Taco Sushi Roll

Taco Sushi Roll
Our Recipes

Taco Sushi Roll

Prep Time: 20 Mins

Cook Time: 25 Mins



Shell for Taco

Nori (Dried Seaweed)


1 head cauliflower

1 tbsp oil

1-2 tbsp rice wine

vinegar (depending on

size of cauliflower head).

1 teaspoon salt


16oz container Tofu cut

into 1/4 inch cubes

1 tbsp oil

¼ tsp black pepper

¼ tsp cumin

¼ tsp turmeric

pinch salt

Jalapeño relish (optional)

6 large jalapeños

3 large red chile peppers

2 large serrano peppers

⅓ cup fresh whole garlic

cloves peeled

1 teaspoon salt

⅓ cup rice vinegar

Pickled red onion

1 large red onion, thinly sliced

1 1/4 c. apple cider vinegar

1/2 c. water

3 tbsp. granulated sugar

1 tbsp fiber

1 tbsp. kosher salt

Pinch of crushed red

pepper flakes (optional)


  1. Cut the cauliflower into pieces small enough to fit in a food processor. Pulse until you have a rice like consistency. In a pan add the oil the add the rice sauté until slightly browned. About 5 min.

  2. In a large bowl add the rice, vinegar, and salt. Toss.


  1.  In a large bowl combine the spices then toss with the tofu

  2. Heat the oil then add the tofu and sauté for about 8-10 min or  desired texture   

Shell for Taco

  1. Lay down Nori (seaweed)

  2. Place riced cauliflower on top

  3. Place Tofu on top of rice

    Optional: serve with jalapeno relish /pickled onion


*Wear gloves to prevent burn from jalapeno

  1. Cut off stems on peppers and discard

  2. Throw all ingredients in a food processor and pulse until a finely paste texture

  3. Refrigerate in an airtight container


  1. Place onion a large jar with a tightfitting lid

  2. In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil. Stir until sugar and salt dissolve. Add in red pepper flakes, if using, then pour mixture over onions.

  3. Let cool to room temperature, then cover and refrigerate until ready to use

  4. Should prepare 2 hours ahead so they have a chance to fully marinate


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