Friday, May 1, 2015

Raw Sushi Rolls

This recipe is from


At a glance
Entrées & Main Dishes
3 rolls
1 medium jicama, peeled,roughly chopped
1 tsp sea salt
2 tsp rice wine vinegar
1 cup shiitake mushrooms, cut into strips
1½ Tbsp sesame oil
1½ Tbsp tamari
3 raw (untoasted) nori
2 cucumbers, julienned
1 avocado, sliced
⅛ red cabbage, sliced
sunflower sprouts (we didn't have any sprouts)


Place the jicama in a blender and pulse until there are small pieces about the size of rice.
Place your jicama rice in a nut bag and strain out all the excess water.
Place the jicama in a mixing bowl and add the remaining ingredients.
Combine mushrooms, sesame oil and tamari in a bowl and allow to marinate for at least 10 minutes.
Place a sheet of nori on a bamboo mat with the shiny side down.
Spread a thing layer of "rice" over the bottom half of the sheet.
Assemble filling ingredients in the roll.
Use the rolling mat to get a nice tight roll.
Seal the nori with the liquid sauce from your mushrooms.
Use a sharp knife to cut the roll into 8 pieces.
Repeat 2 times.

The jicama juice that you squeeze out of your “rice” is very mild and sweet. So tasty!  You can drink this juice by itself or add it to your juices.

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