a raw vegan, vegetarian sushi roll, loaded with crisp vegetables packed with essential nutrients
The ingredients that go into a sushi roll are quite interchangeable. Two commonalities with sushi however are the rice and the nori sheet. For this recipe, I opted to exclude the rice for a lower calorie, lower carb alternative. I did however keep the nori sheet (is it really sushi without nori to be honest?). Nori is the Japanese name for edible seaweed. Seaweed has vast health benefits including high protein and mineral content, high vitamin C, anti-viral, anti-bacterial, and anti-inflammatory properties. It also contains organic iodine aiding in proper thyroid function. It’s benefits appear endless, especially with its low calorie content with about 5 kcals per sheet. Be creative in your sushi making experience, add different sauces, vegetables, and ingredients and look for ways to make the foods you love, good to your body as well as to your palette.
Veggie Sushi Rolls
4 nori sheets
2 avocados, mashed
Fresh lime juice
1 large carrot, peeled and julienned
1 cucumber, julienned
½ red pepper, julienned
½ red onion, sliced
1 cup watercress
Spice mix (your choice)
Tamari soy sauce (or regular low sodium soy sauce)
- Mash avocado and add in desired amount of lime juice. Mix together.
- Lay out nori sheet in front of you. On the edge closest to you, add mashed avocado horizontally from one end of the nori sheet to the other. Above the avocado mixture, layer with carrots, cucumbers, red pepper, red onion, watercress, and add your desired spice mix on top. Keep the layers of veggies as flat as possible.
- Taking the end closest to you, quickly roll upward over the veggies so you can no longer see them. Tuck the veggies underneath and continue doing so as you roll the nori sheet.
- Once you get to the end of rolling the sheet, wet your index finger with water and seal the exposed end of nori from one end to the other. Press down your roll on this seal to allow the nori sheet to stay enclosed at the end. Add additional water to seal if needed.
- Using a sharp knife, cut your roll into about 6 pieces. Serve alongside soy sauce, wasabi, and pickled ginger.
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