• SUSHI: Veggie Maki Rolls

    by  • November 12, 2013 • entrees, recipes • 0 Comments

    This is a simple & flavorful dish that is a favorite in our house!  In fact, we had it for lunch today in the Kids Gone Raw kitchen–so good.  🙂  Enjoy!

    Veggie Maki Rolls  – Makes 4 servings

    Wrappers: 

    4 sheets of Nori (untoasted)

    Filling: 

    1 cup pumpkin or sunflower seeds

    1 carrot

    1 stalk celery

    1 minced scallion

    1 tsp fresh grated ginger

    sea salt to taste (1/4 tsp)

    Veggies to Roll:

    1 carrot, julienned

    1 avocado, sliced

    1 red pepper, julienned

    1 cucumber, julienned

    1 cup fresh basil

    8 springs cilantro

    ½ cup sprouts

    1/2 mango, sliced – optional

    Dipping Sauce:

    3 Tbs soy sauce (I love coconut aminos)

    1 Tbs olive oil

    1 Tbs tahini

    grated garlic or ginger – optional

     

    Filling:  Chop carrot, celery & scallion into chunks & pulse them in food processor.  Add cashews, ginger, sea salt & blend.

    Veggies:  Julienne carrot & cucumber & slice avocado & pepper into strips. Chop fresh basil.  Have veggies ready for assembly.

    Rolling: Place nori sheets on clean dry surface with the glossy side facing down.  On the side closest to you, place a strip of chopped basil, 2 sprigs of cilantro, carrots & avocado followed by another strip of filling & another strip of pepper, cucumber & sprouts.   With dry hands, roll the sushi up and over the filling, trying to keep your roll as tight & uniform as possible.  Wet the edge of the nori roll with a little water or with a slice of cucumber to seal the edge.  Slice into bite sized pieces with a sharp knife.  Repeat for each roll.

    Dipping Sauce:  whisk ingredients together & dip your sushi in it!  YUMMY!

    SIGN UP FOR MONDAY’S THANKSGIVING DINNER CLASS TODAY!  🙂

    Leave a Reply

    Your email address will not be published. Required fields are marked *