Hi, I'm Nicolle Kate

I share energy food recipes and build health coaching programs to balance weight, refresh mental clarity and generate vibrant energy for every body.

I’m passionate about inspiring you to become your healthiest you. Find wellness wisdom on my blog here.

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Kitchen Sink Sushi

Kitchen Sink Sushi

I love sushi! Every kind. I love raw vegan rolls, cooked vegan rolls and on occasion, raw salmon (sake) sashimi and spicy salmon rolls. I skip other types of fish and shellfish because I don’t ever eat them.

I was very motivated to practice making sushi rolls a long time ago so I could eat it often and anytime I craved sushi at home.  Raw and vegan rolls are my favorite to make and eat. I use up whatever I have in the fridge. I make a game of it in my head to see how resourceful I can be creating delicious and beautiful rolls with miscellaneous veggies and left over rice or steamed veggies that I can mash as rice.  I keep winning the game and so can you. This roll pictured is very basic but colorful and easy to create.


1 avocado, smashed
1 C left over cauliflower “rice”, brown rice, or steamed squash, sweet potato, broccoli to use in place of rice.
½ sliced mango
½ cucumber, seeded and julienned
1 C broccoli, small chop
1 C yellow peppers, julienned
1 C purple cabbage, chopped
1 handful of fresh herbs
1 C baby spinach leaves
½ C pickled ginger


  • Place the nori wrap on a wooden roller
  • Spoon a layer of smashed avocado at the top of the nori
  • Layer mashed veg or rice covering the bottom 1/3 of the nori
  • Layer all other ingredients on top., leafy greens at the top to cover.
  • Hold the bottom one third of nori sheet and veggies gently with your hands and give it a quick roll over until all the vegetables at the bottom have disappeared inside the first part of the roll. This takes practice and is the key to a successful sushi roll.
  • Gently squeeze the part you just rolled and push toward you with the wooden roller.
  • Roll the rest of the way until the avocado seals the roll.
  • Place roll on a cutting board and cut in two equal lengths, then cut each half in three pieces.Dip in coconut aminos, nama shoyu or soy sauce and wasabi. 
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