An awesome raw sushi recipe with a low water footprint especially for World Water Day. Enjoy!!!
- 2 Cups Jicama
- 1 Tsp Nami Shoyu
- 1 Tsp Toasted Sesame Oil
- 1/2 Cucumber
- 1/2 Red Bell Pepper
- 1 Carrot
- Avocado, Sliced
- 2 Seaweed Sheets
Grate the jicama and mix with the nami shoyu and toasted sesame oil in a bowl then set aside. Slice the cucumber, carrot and pepper into match stick pieces, slice the avocado into 1/4 inch pieces. Set aside. Lay your sheet of seaweed on the sushi matt. Spread half the jicama. Place the avocado, cucumber, carrots and pepper on top of the jicama.
Now it’s time to roll it all up! Start from the bottom, where your rice and veggies are, and tightly roll away from yourself, making sure the edges get tucked evenly into the roll. Roll the nori into a long cigar-like shape, leaving a bit of an edge at the end. Then slice with a sharp knife into 8 pieces.
You could accompany these little bites of deliciousness with a dipping sauce, simply mix shoyu, ginger and scallions. Yummy!!