Those rolls are super simple, yet totally delicious and filling in a refreshing way – fun to make, a delight to enjoy!
Ingredients for raw vegan sushi rolls:
2 Nori sheets
1 handful mixed lettuce
sprouts, your choice – Alfalfa, onion, mung bean, etc
herbs, your choice – parsley, mint, coriander, dill, etc
freshly cracked black pepper
Nama Shoyu and Spicy Thai Sauce
Cut carrot and cucumber in julienne style – fine long strips.
Mash up avocado with a fork.
Place Nori sheet flat in front of you, spread 2/3 of it with avocado, starting from the side closest to you.
Put cucumber, carrot, lettuce, sprouts and herbs on top.
Drizzle some lime on top and sprinkle as much pepper as you like on everything.
Either use a bamboo – mat to roll the Nori up or use your hands:
Carefully pull up the Nori sheet on two sides – the one closest and the or farthest.
Press the filling together.
While keeping that pressure, roll up the nori sheet towards the empty end.
The moisture of the avocado should be sufficient to make the sheet sticky enough to hold the roll together.
If it does not, sprinkle a few drops of water or lime juice onto the end of the sheet to secure it.
Slice the roll into bite size pieces, place on plates.
Best to be enjoyed immediately.
Place lettuce, then cucumber and carrots onto the sheet first
Spread avocado on it and put sprouts on top.
Let your creativity go wild and mix in other vegetables that you have at hand!
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!