I stumbled across this recipe on Choosing Raw. When I had previously gone on an all raw diet, one of the things I missed was my veggie sushi. When I saw it in the store, I almost grabbed a pack, but wait it’s not raw! Almost…… if only there was no rice.
When frequenting my local raw cafe, I noticed they had raw sushi on the menu that evening and couldn’t wait to try. It was amazing and I was excited to make my own.
I modified the recipe by switching out parsnips for Jicama-a mexican potato. If you haven’t tried Jicama, make sure to add it to your next shopping list. It can be used in so many yummy recipes, so keep your eyes peeled for more posts including the sweet vegetable. Also, I used cold pressed sesame oil rather than the suggested roasted oil from the original recipe.
Enough talk, let’s get to the ingredients!
1 large jicama
2 Tbsp almond butter (I used my homemade almond butter)
1 Tbsp gluten-free tamari
1 tsp sesame oil
2 tsp apple cider vinegar
Chop up Jicama into small pieces and put into food processor (make sure the pieces are small, or it will take much longer to chop). Process until the texture seems rice-like.
Add the remaining ingredients.
Spread onto Nori sheets, add your favorite veggies, and roll.
I couldn’t find my sushi matt and attempted to roll without it, which wasn’t so easy. I wound up cutting about 4 pieces and using the rest to create a salad using kale as the base and adding a little shoyu as dressing.
The sushi tasted great! Give it a try.