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Raw Vegan Sushi

Author: Laura Miller

Ingredients

Sushi Rice

  • 6 cups roughly chopped jicama
  • ½ cup almonds
  • 1/4 cup rice vinegar
  • 3 Tablespoons agave
  • 1 Tablespoon salt

Sushi Fillings

  • 8 sheets nori
  • 1 cucumber julienned
  • 1 carrot julienned
  • 3 thinly sliced shiitake mushrooms
  • 1 bunch sprouts
  • 3 scallions thinly sliced
  • 2 avocados
  • ½ cup nama shoyu soy sauce/tamari for dipping

Instructions

  • Place the jicama in a food processor a little at a time and pulse until it looks like rice.
  • Add almonds to food processor and pulse until finely chopped. Add to your bowl of jicama and mix together.
  • Pour mixture onto a dry, clean towel and press another towel on top to remove excess moisture.
  • Pour mixture back into a large bowl, and add rice vinegar, agave, salt and mix.
  • Place a sheet of nori on your cutting board or sushi rolling mat (smooth side down), add ⅓ cup of rice leaving about an inch around the edges, add filling ingredients.
  • Fold the nori up and over the filling and roll tightly, wetting the top edge of the nori with a little water or rice vinegar to seal it.
  • Cut the roll into little pieces wiping your knife with a damp towel between cuts
  • Serve with nama shoyu and wasabi.
Tried this recipe?Let us know how it was!