Sushi doesn’t always have to include rice and fish! Grab your veggies, dice them up and wrap them in some Nori. Voila! Veggie sushi even the kiddos love!
- Organic Nori Sheets
- Carrot, grated
- Sweet Potato, grated
- Cauliflower (optional “rice”)
- Cucumber, sliced
- Zucchini, sliced
- Avocado, sliced
- Green onion
For Pickled Ginger
- Ginger, 1 knob
- 2 Tbs Raw Apple Cider Vinegar
- 1 Tbs Lemon Juice
- 1 tsp Raw Honey
- This recipe is best served with raw pickled ginger. 12-24 hours before serving, peel ginger, then slice with a carrot peeler or mandolin and marinate in a mixture of vinegar, lemon juice and raw honey. (Ginger will keep in the refrigerator for 3-5 days.)
- Grate carrots and sweet potatoes and mix together in a bowl. This will be your “rice” for your veggie roll. (Alternatively, you could pulse some cauliflower in a food processor and use this as your “rice”.)
- Prep all other veggies by slicing into long slender pieces.
- Lay out a sheet of Nori on a flat surface (or sushi mat) and cover two thirds with the grated carrot/sweet potato mixture.
- Spread a thin line of the other veggies down one side of the “rice” mixture, as though you were making actual sushi.
- Using your fingertips, dip them into a bowl of water and moisten the exposed end of the Nori. This will help the roll seal once rolled up.
- Carefully roll your sushi and seal the edge.
- Using a very sharp knife, cut your roll into 1-2 inch pieces.