Recipe: Raw vegan Banana Sushi Rolls

Sweet and raw vegan sushi – have you ever heard of that before?

Well, this recipe does not have a lot in common with the regular sushi ingredients, like nori sheets, rice, and soy sauce – but it looks like sushi, just more colorful and vibrant. Because this kind of “sushi” is only made from fresh colorful raw vegan ingredients. Not only does it appeal to the eye, but it tastes divinely good, and definitely curbs cravings for sweets. Secret tip: It’s the perfect sweet snack for kids!

“Your body is your temple.
Keep it pure and clean for the soul to reside in.”
(B.K.S. Iyengar)

If you’re short in time, you don’t need to cut the banana in halves and fill it from the inside. Just peel the (ripe) banana, add your fruit purée or nut butter on top, and sprinkle your desired toppings on it.

As I’m all about gut health, note that the “nutty sushi” with nut butter of your choice is not an optimal combination with sweet fruit, such as banana. Depending on your digestive strength and the amount of nut butter you use, it might be hard to digest. If you feel digestive discomfort, I invite you to stick with the fruit versions of this recipe.

Fancier than fancy – get your ingredients, and we’ll meet in the kitchen! 🙂

Ingredients (2 portions)

Tropical Nana-Sushi

1 banana
½ fresh Mango
½ cup fresh berries
1 tbsp shredded coconut

Sweet Cacao Nana-Sushi

1 banana
4-5 dates
1 tsp cacao (or carob) powder
optional: 1 tsp cacao nibs
toppings: chia/flax seeds, pumpkin seeds

Nutty Nana-Sushi

1 banana
1 tbsp hemp seeds
1 tsp nut butter (e.g. hazelnut or almond butter)
pinch of cinnamon

Instructions

For the tropical sushi, blend fresh mango and fresh berries separately into a smooth purée. Cut the banana in half (make sure it is not overripe and mushy), gently spoon out the seeded middle part, and fill both banana halves with the berry purée. Put banana together, spread mango purée on top and sprinkle shredded coconut on top. Cut banana (gently) in bite-sized pieces. Left over purée serves as dip.
For the sweet cacao sushi, pit and soak the dates for 30-40 minutes in warm water. Strain water and put dates with cacao powder and cacao nibs into a blender and blend until smooth. Cut the banana in halves, gently spoon out the seeded middle part, and fill both banana halves with date paste and a few pumpkin seeds. Put banana together, spread some more date paste, and sprinkle over chia/flax and/or pumpkin seeds.
For the nutty sushi, cut the banana in halves and spoon out the middle part. Fill it with nut butter of your choice. Put banana together, put more nut butter on top, and sprinkle over some cinnamon as well as hemp seeds.