Raw nori rolls
1 avocado finely sliced
Handful of Coleslaw with cashew dressing for each Nori – see recipe
1 piece of ginger finely grated or pieces of raw pickled ginger
Heaps of sprouts
Mayonnaise vegan and sugar free
Parsnip rice or cauliflower rice.
2 cups peeled and roughly chopped parsnip
1/8 cup macadamias
3 tbl pine nuts
1/2 tbl olive oil
1/2 tsp lemon juice
1/2 tsp Celtic or Himalayan salt
1 tsp white miso
Place all ingredients except the pine nuts in a food processor and pulse until a rice-like consistency is achieved.
Add pine nuts and process some more.
Coleslaw with cashew dressing
1/4 red cabbage, washed, cored and shredded
1/4 white cabbage, washed cored and shredded
2 large carrots washed, trimmed and grated
2 celery stalks washed and finely sliced
1 red, green or yellow pepper seeded and finely sliced
1 large red onion, peeled, trimmed and finely sliced
Handful of sultanas
2 slices of pineapple cut into pieces
Combine all ingredients in a large bowl
1/2 cup cashew previously soaked for minimum 2 hours
2 tbl lemon juice
1 garlic clove
1/2 cup water
1 pinch Celtic or Himalayan salt
Blend all ingredients together until mixed well and serve.
Place nori sheets shiny side down on a clean cutting board and/or bamboo mat.
Spoon a generous rice mixture on the sheets and spread evenly across third of it, leaving 1 inch space at the bottom edge.
Add a little Mayonnaise
Add Slices of Avocado
Add Slices of ginger
Load up all the remaining vegetable, sprouts and a little mayonnaise onto each sheet and fold from the bottom of the sheet up using the bamboo mat or your fingers – I personally get a better result using my fingers.
Wet the top of the nori sheet with a little water to seal the roll, and then cut into two or you can cut into 4 or 5 smaller pieces as in my photo.