Raw vegan sushi rolls
A radiant and raw twist to sushi. Healthy, low cal and energy packed. Vegan, gluten free, grain free and delicious!
INGREDIENTS
1 package of Nori sushi sheets
1 lg or 2 med jicama peeled
1 avocado
1 red bell pepper
1 lg cucumber peeled
Raw asparagus spears
1 cup of shredded carrots
1 cup of shredded red and green cabbage
Toasted sesame seeds
Sprouts option ( I like sunflower sprouts)
Equipment:
nut milk mesh bag
Food processor
Bamboo sushi mat
METHOD
Place chopped jicama in food processor until finely chopped.
Take out and place in nut milk mesh bag. Press out all of the water ( there is a lot). Place jicama in a bowl to the side.
Prepped other veggies.
Cut avocado in thin slices.
Julien the red pepper.
Slice thin strips of peeled cucumber.
Keep asparagus long and trim bottoms off.
Shred carrots, and cabbages.
Place nori sheet on the sushi mat.
Spread approx 2 tbsp of jicama along the top of the nori sheet ( closest to you)
Lay each vegetable along on top of the jicama.
When done laying out the veg, start to roll up the sushi mat, with the nori sheet inside.
Keep moving the mat forward in a rolling motion to make a complete roll.
Remove mat. To “ seal” the edges of the sushi seaweed roll you may need to add a tiny bit of water along edge stick.
Sprinkle some sesame seeds if desired.
Keep whole or slice with a sharp knife into “sushi” rolls
Serve with a peanut sauce or a tamari ( soy sauce) mixture.