I Am Loved Nori Rolls
Use this recipe, from Kris Carr's "Crazy Sexy Diet," to create vegan or raw veggie sushi.
- 4 nori seaweed sheets
- 2-3 cups cooked short grain brown rice
- 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)
DirectionsPlace 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.