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
Dipping sauce: Whisk ingredients all together in a small bowl
- 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.