Last night for dinner, I made a RAW-kin Roll! All organic, no rice, completely gluten free, and 100% raw. Recipe courtesy of Judita Wignall, author of ‘Going Raw.’ 
Vegetable Maki Sushi - makes 6 servings prep time: 40 min or less
Ingredients for Maki Sushi
3 cups of chopped Jicama
6 sheets untoasted nori wrap
1 cucumber, peeled, seeded and cut into sticks
1 red bell pepper, cut into thin strips
2 avocados, sliced
2 cups alfalfa or other sprouts

Sesame-Ginger Dipping Sauce
1/4 cup Tamari
2 tablespoons brown rice vinegar
2 teaspoons agave nectar
1/2 teaspoon grated ginger
1/2 teaspoon sesame seeds
Prep
Dipping sauce: Whisk ingredients all together in a small bowl
Maki Sushi
Place the chopped jicama into the food processor and pulse until finally chopped (like rice). Don’t over-process; you don’t want it to look like mush. Place the jicama into a clean towel (I used paper towels) and gently squeeze out the excess moisture.
To assemble, place 1 nori sheet on a sushi mat vertically with the shiny side down.
Spread a think layer of jicama rice on the bottom half of the sheet
Layer a few cucumber sticks, bell pepper strips, sprouts and avocado slices over the jicama rice.
Use sushi mat to gently roll. Use fingertips to tuck in the filling as you go.
When it becomes a solid cylinder, remove sushi mat and use your hands to continue rolling tightly. (You can also do this process with out the sushi mat entirely)
Moisten the edge of the nori sheet with water to seal.
Use a sharp knife and slice in 6-8 pieces
Serve with dipping sauce
Dipping sauce will keep for 1 week in fridge. Jicama rice will keep 3-4 days.
Health note: Nori is rich in essential thyroid-supporting iodine, high in protein and iron.
This was absolutely delicious.

Last night for dinner, I made a RAW-kin Roll! All organic, no rice, completely gluten free, and 100% raw. Recipe courtesy of Judita Wignall, author of ‘Going Raw.’ 

Vegetable Maki Sushi - makes 6 servings prep time: 40 min or less

Ingredients for Maki Sushi

3 cups of chopped Jicama

6 sheets untoasted nori wrap

1 cucumber, peeled, seeded and cut into sticks

1 red bell pepper, cut into thin strips

2 avocados, sliced

2 cups alfalfa or other sprouts

Sesame-Ginger Dipping Sauce

1/4 cup Tamari

2 tablespoons brown rice vinegar

2 teaspoons agave nectar

1/2 teaspoon grated ginger

1/2 teaspoon sesame seeds

Prep

Dipping sauce: Whisk ingredients all together in a small bowl

Maki Sushi

  1. Place the chopped jicama into the food processor and pulse until finally chopped (like rice). Don’t over-process; you don’t want it to look like mush. Place the jicama into a clean towel (I used paper towels) and gently squeeze out the excess moisture.
  2. To assemble, place 1 nori sheet on a sushi mat vertically with the shiny side down.
  3. Spread a think layer of jicama rice on the bottom half of the sheet
  4. Layer a few cucumber sticks, bell pepper strips, sprouts and avocado slices over the jicama rice.
  5. Use sushi mat to gently roll. Use fingertips to tuck in the filling as you go.
  6. When it becomes a solid cylinder, remove sushi mat and use your hands to continue rolling tightly. (You can also do this process with out the sushi mat entirely)
  7. Moisten the edge of the nori sheet with water to seal.
  8. Use a sharp knife and slice in 6-8 pieces
  9. Serve with dipping sauce

Dipping sauce will keep for 1 week in fridge. Jicama rice will keep 3-4 days.

Health note: Nori is rich in essential thyroid-supporting iodine, high in protein and iron.

This was absolutely delicious.