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
4 sheets of Nori (untoasted)
1 cup pumpkin or sunflower seeds
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
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!