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!
We’ve been recipe testing a bit lately (OK, a LOT lately), and today we came up with our newest, most very favorite snack in all the world! OK, maybe not the whole world, but when you’re following a hormone balancing and gut healing protocol, this snack blows all others out of the water.
It’s no secret our family loves sushi. With a husband who grew up in Hawaii, we spent our early married years frequenting sushi restaurant after sushi restaurant in Southern California. Now that we’ve moved north, we’re rather land-locked and sushi joints are fewer and farther between. Which forced us to source our own ingredients and get creative at home.
Successful in our endeavors, I sought out a way to make my favorite treat while focusing on balancing hormones by eating a raw, plant-based diet.
Don’t fear, friends…this recipe is adaptable for those who want the rice, tuna, salmon and other sushi goodies!
This recipe is featured in our 14-Day Hormone Balancing and Gut Restoring Meal Plan. It’s completely raw and plant-based and an incredible treat for snack, lunch or dinner! For more information about our meal plan, read this post to find out how you can jump-start your healing today!
- 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.