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Veggie Sushi with coconut aminos dipping sauce

Veggie Sushi

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!
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Course: Sushi
Prep Time: 20 minutes
Author: Full of Days

Ingredients

  • 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

Instructions

  • 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.