These raw sushi rolls are beautiful, colorful, and most importantly, delicious! Sweet, succulent jicama is chopped into rice-like pieces, and then together with Shiitake mushrooms, cucumbers, avocado, and red cabbage, rolled into nori sheets. Try these for a light and refreshing twist on sushi!

Raw Sushi Rolls With Shiitake Mushrooms [Vegan]

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Serves

3 rolls

Cooking Time

30

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Ingredients

  • 1 medium jicama, peeled and roughly chopped
  • 2 teaspoons rice wine vinegar
  • 1 cup Shiitake mushrooms, cut into strips
  • 1 1/2 tablespoons tamari
  • 3 nori papers
  • 2 cucumbers, julienned
  • 1 avocado, sliced
  • 1/8 red cabbage, sliced
  • sunflower sprouts
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Preparation

  1. Place the jicama in a blender and pulse until there are small pieces about the size of rice.
  2. Place your jicama rice in a nut bag and strain out all the excess water.
  3. Place the jicama in a mixing bowl and add the remaining ingredients.
  4. Combine mushrooms and tamari in a bowl and allow to marinate for 30 minutes.
  5. Place a sheet of nori on a bamboo mat with the shiny side down. Spread a thin layer of jicama "rice" over the bottom half of the sheet.
  6. Assemble filling ingredients in the roll. Use the rolling mat to get a nice tight roll.
  7. Seal the nori with the liquid sauce from your mushrooms.
  8. Use a sharp knife to cut the roll into 8 pieces. Repeat 2 times.

Notes

The jicama juice that you squeeze out of your “rice” is very mild and sweet. So tasty! You can drink this juice by itself or add it to your juices.

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