Nori Rolls w/ Parsnip Rice & Sesame Ginger Vinaigrette
I LOVE sushi, and making my own nori rolls has been a favorite dinner for awhile. This raw version uses parsnip "rice" which you can make ahead of time and also use for other dinners or snacks. If you don't have any parsnip rice made, you can substitute with any cooked rice or quinoa (or even sprouted quinoa). If you don't have a bamboo mat, you should definitely invest in one because it makes rolling the nori a LOT easier. Typically, you can buy one at your local asian market, natural food store or online.
Parsnip Rice
3 Parsnips, peeled and chopped
2 T unsweetened coconut flakes
2 T almond butter
2 T rice wine vinegar
2 T coconut aminos (or bragg's aminos or tamari)
2 T c chopped green onion, optional
sea salt and pepper to taste
Place parsnips into a food processor and mix until well chopped. Add remaining ingredients and mix well until it resembles rice. Makes ~2 cups.
Ingredients for 2 nori rolls:
-1/2 c parsnip rice
-2 nori sheets, untoasted
-a handful of sprouts of your choice (alfalfa, radish, clover, etc.)
-sliced veggies of your choice
(used in this post: pea shoots, cabbage, carrots, red pepper, cucumber and avocado)
Place one sheet of nori onto your bamboo mat (if available). Spread ~1/4c parsnip rice evenly along the bottom 1/3 of the nori sheet. Lay sliced veggies along the middle of the parsnip rice and cover evenly with the sprouts. Begin to roll up the nori side closest to you by rolling over and under the veggies. Roll till the end of the sheet and seal by wetting the last inch of nori with a little bit of water before it's rolled. Cut into even pieces.
Sesame Ginger Vinaigrette:
1/2 c cold-pressed olive oil
1/4 c apple cider or rice wine vinegar
2 T coconut or bragg's aminos/tamari
1 T agave
1 lime juiced
1 inch ginger, grated
1 clove garlic
1/2 t toasted sesame oil
Blend all ingredients. Mix in a 1T of sesame seeds and/or red pepper flakes if desired. Makes ~1 cup. Mix well before each use.
Parsnip Rice
3 Parsnips, peeled and chopped
2 T unsweetened coconut flakes
2 T almond butter
2 T rice wine vinegar
2 T coconut aminos (or bragg's aminos or tamari)
2 T c chopped green onion, optional
sea salt and pepper to taste
Place parsnips into a food processor and mix until well chopped. Add remaining ingredients and mix well until it resembles rice. Makes ~2 cups.
Ingredients for 2 nori rolls:
-1/2 c parsnip rice
-2 nori sheets, untoasted
-a handful of sprouts of your choice (alfalfa, radish, clover, etc.)
-sliced veggies of your choice
(used in this post: pea shoots, cabbage, carrots, red pepper, cucumber and avocado)
Place one sheet of nori onto your bamboo mat (if available). Spread ~1/4c parsnip rice evenly along the bottom 1/3 of the nori sheet. Lay sliced veggies along the middle of the parsnip rice and cover evenly with the sprouts. Begin to roll up the nori side closest to you by rolling over and under the veggies. Roll till the end of the sheet and seal by wetting the last inch of nori with a little bit of water before it's rolled. Cut into even pieces.
1/2 c cold-pressed olive oil
1/4 c apple cider or rice wine vinegar
2 T coconut or bragg's aminos/tamari
1 T agave
1 lime juiced
1 inch ginger, grated
1 clove garlic
1/2 t toasted sesame oil
Blend all ingredients. Mix in a 1T of sesame seeds and/or red pepper flakes if desired. Makes ~1 cup. Mix well before each use.
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