Rice Ramen with Avocado

I do not recommend anyone to go fully raw, unless it is for specific medical reasons. So these gluten free noodles are perfect.

This recipe was created by my 11-year-old daughter, Emi. We used Organic Jade Pearl Rice Ramen, and you can vary it with the darker Organic Forbidden Rice Ramen. I chose to use noodles because I like a bit of bite to my food, I like to chew on noodles, and I want to show that plant-based eating does not have to be only about raw foods.


Cook ramen.

Cut avocado.

Moisten avocado in a mix of freshly squeezed grapefruit and pinch of pink salt.

Prepare wasabi seaweed as garnish. Its flavour goes well with the ramen.

You can make little sushi bundles from them, but it is messy so plan this into your prep time if you want to make them beautiful.

Add a few slivers of leek.

Throw on some wasabi nuts.

Use a mandolin slicer to cut as much ginger as you desire. I dipped it in 1 tablespoon apple cider vinegar and ½ teaspoon honey. You can substitute honey with maple syrup.


You can accompany the ramen with ginger tea. Emi and I chose to mix some pulverised ginger powder in water, then add ice to it. Alternatively, you can chop a ginger into pieces, let sit in boiling water, then allow to cool down and add ice.



About Pauliina Salmenhaara

Pauliina Salmenhaara is a mindful chef specialising in raw, vegan foods. She hosts private dining events that combine mindful dining with meaningful conversations, and is regularly consulted for her viewpoints and tips on mindful, plant-based living. She is the author of the up-coming book “Six Sense Living, A Wholistic and Intuitive Guide to a Whole New You”; she uses the book’s theme to host retreats and workshops that stimulate lasting, soulful habits.

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