I Am Loved Nori Rolls

Use this recipe, from Kris Carr's "Crazy Sexy Diet," to create vegan or raw veggie sushi.
nori roll

Ingredients

  • 4 nori seaweed sheets
  • 2-3 cups cooked short grain brown rice
  • Tahini
  • ½ cucumber, sliced thinly into sticks
  • 1 small carrot, sliced thinly into sticks
  • ½ avocado, julienned
  • 2 scallions, sliced thinly into sticks
  • ½ cup sunflower sprouts
  • Bragg’s Liquid Aminos, or gluten-free nama shoyu or tamari
  • ¼ cup grated ginger juice

Nutrition Facts

(Serves 3-4)

Directions

Place a sheet of nori shiny-side down on a bamboo mat. Work with wet hands and keep a small bowl of water nearby to dip your fingers in. Spread a thin layer of rice evenly over the nori, leaving about ½ inch on the top edge. Spread a very thin layer of tahini over the rice. Place 2 strips of cucumber at the end closest to you. Leave about 1 inch from the bottom. Next to it add ¼ of the carrot, avocado, and scallions. Sprinkle a few sprouts on top. Roll the nori tightly from the bottom, using the mat to help keep it tight. Seal it with a few drops of water in the ½ inch of nori at the top.

Carefully slice the roll into inch-thick rounds. Use a serrated knife dipped in a tiny bit of water. Repeat with the remaining ingredients. Dip in Bragg’s Liquid Aminos or gluten-free nama shoyu. Add the juice of grated ginger to the sauce to give it a kick!

You can also make raw nori rolls by using jicama, cauliflower, or turnip in place of rice. Use a food processor to chop the veggies so that they look grainy.