Raw Sushi Rolls
I don’t know about you, but I am a huge fan of sushi. Well, let me correct that: veggie sushi. I am not a huge fan of fish (as much as I’ve tried to get myself to like it), so I’ve learned to create some pretty amazing varieties of sushi rolls that satisfy those sushi cravings.
So why raw “sushi”? Purely because it’s just so damned good for you! Well, that and it’s pretty tasty. By leaving everything uncooked you are getting all the vitamins, minerals and antioxidants from your food without killing any of the nutrients that happens when you cook food. The beauty of these rolls is that you can replace anything in them if there is a certain vegetable that you do not like. I personally love me some zucchini, nori, avocado, cucumber, carrot, beetroot and sprouts. But other amazing options would be to add some red pepper, tomatoes, bean sprouts, cucumber.
- 2 nori seaweed wrappers
- 1 zucchini (courgette)
- 1 avocado
- 1 raw beetroot
- 1 large carrot
- large handful alfalfa sprouts
- 2 TBPS apple cider vinegar
INGREDIENTS FOR DIPPING SAUCE
- 2 TBSP tamari or liquid aminos
- 1 TBSP balsamic vinegar
- 1 TBSP raw honey
- pinch of cayenne pepper
- Wash all your carrot, peel your avocado and remove the seed, and peel the beetroot. Please note, beetroot stains very easily so either wear kitchen gloves or take precaution not to wear white. Peel your carrot into long thin strips (or julienne it). Use a shredded to shred the full beetroot and cut your avocado into thin strips.
- Using the same technique as with the carrots, being cutting long thin strips from your zucchini. You will need about 6 thin strips per nori roll. (This is not essential to the sushi rolls, it just sneakily adds more vegetables into your rolls.)
- Place the carrot, beetroot and sprouts in a bowl with the cider vinegar. Let this sit while you prepare the other ingredients and after 5-10 minutes drain the vinegar out.
- Place a nori sheet on a flat surface, shiny side down, and place your thin strips of zucchini covering the whole sheet, leaving about one inch at the opposite end. Next, on the side closest to you add a thin layer of the avocado, beetroot, sprouts and carrot.
- Using your fingers dab a bit of water on the part that is not covered by the zucchini. It doesn’t need to be a lot, almost like you are sealing an envelope with your tongue (enough to lightly coat it but not drown the sticky part). Now carefully grab the end with the layer on it and fold over, rolling it until you get to the end. This step takes a bit of practice but just make sure your food doesn’t fall out and keep it tight.
- Once you’ve rolled it, roll it out a few times to seal it and create the second sushi wrap. Use a very sharp knife to cut the roll into bite size pieces.
- Create the sauce and eat up!