This recipe substitutes mashed avocado for rice, and brings together green vegetables and seaweed for a truly fresh roll recipe. Although I don’t concern myself much with caloric content, even with the avocado this snack remains very low in calories!
Riceless Raw Sushi Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes enough for about 15 pieces
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Ingredients
- 2 avocados, mashed
- 1/2 cucumber, VERY finely diced or 1 cup sprouted quinoa
- pinch salt
- 1/2 cucumber, julienned
- 1/2 green pepper, cut into thin strips
- 1 cup fresh spinach
- 2 green onions, sliced into long strips
- 4 sheets nori
Directions
- Mash the avocados in a bowl, and add the cucumber or quinoa. I did not chop my cucumber finely enough, and it was quite chunky. It worked, but I recommend chopping them as small as you can. Stir in a pinch of salt.
- Slice up the rest of the cucumber and the green pepper, then get ready to roll.
- Lay a sheet of nori (glossy side down, lines in the sheet running away from you – as opposed to across) on a rolling mat, and spread some avocado mixture all over the sheet aside from a blank strip at the far end of the sheet. Lay some vegetables parallel to the close edge of the nori sheet and pull the mat up and over, holding the vegetables in while you roll. Lift the mat up, and continue to roll, pressing lightly back and down. Keep rolling until you get to the end of the nori sheet, then set the roll aside and move on to the next one.
- Keep them in order, and then start cutting with the first one you rolled. Use a very sharp knife, and gently hold the roll together while you slice. These rolls are not as solid as rice rolls, so they take a bit of care in cutting, but they also form back together pretty easily if they squish out to one end.
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