Veggie "Sushi" Rolls

• Gluten free

• Seafood

  • 2 Sushi nori sheets, organic raw

• Produce

  • 1/2 cup Alfalfa sprouts
  • 1 Avocado
  • 1/4 Carrot, large organic
  • 1 tbsp Cilantro, Fresh organic
  • 1/4 Red bell pepper, organic
  • 1/4 Zucchini, organic

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon or lime juice, fresh
  • 1 tsp Tamari sauce, gluten free low-sodium

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1 Salt and pepper

Found on nutritionstripped.com

Description

Ingredients

• 2 organic raw sushi nori sheets
• 1 Avocado, mashed
• ¼-1/2 organic red bell pepper, cut into thin strips
• ¼ large organic carrot, cut into thin strips
• ¼ organic zucchini, cut into thin strips
• ½ cup of alfalfa sprouts (or any other sprouts you enjoy)
• Secret Sauce:
• 2-4 Tbs. of nutritional yeast (depends on your taste preference, I like a lot)
• 1 Tbs. of Dijon mustard (can swap out for any mustard you like; honey, hot, sweet, etc.)
• 1-2 tsp. of gluten free, low-sodium Tamari sauce (or Coconut Aminos)
• 1 Tbs./squeeze of fresh lemon or lime juice
• 1 Tbs. of fresh organic cilantro, finely chopped
• salt and pepper to taste

Directions

• SECRET SAUCE //
• Mix all ingredients into a small mixing bowl, until a creamy paste is created, if you feel the texture is to thick you may add more liquid in the form of water or lemon/lime juice; if you feel the texture is too thin, add more nutritional yeast.
• ASSEMBLY //
• Lay the nori sheets on a flat surface, a counter top or cutting board.
• Cut, dice and mash the avocado into a separate bowl and save on the side for now.
• Pour and spread half of the Secret Sauce on the closest end of each nori sheet to you (bottom).
• Spread half of the mashed avocado at the closet end of each nori sheet (where you spread the Secret Sauce).
• Lay thinly sliced red bell peppers, carrots, and zucchini alongside and on top of the mashed avocado, parallel to the edge of the nori sheet (horizontally).
• Top with alfalfa sprouts.
• With a steady yet quick hand, take the edge with all the filling and roll/flip over onto the nori sheet just until you can no longer see the filling; continue this rolling action untill you reach the other end.
• Simply wet your index finger with water on the far edge until the nori sheet is damp (this creates a glue to hold it all together).
• Finish rolling and press the wet edge onto the rest of the roll to complete.
• Lightly dampen your hand with water and run alongside the whole roll to allow the complete nori roll to become slightly damp (this makes it easier to cut).
• Repeat above for the second nori sheet.
• ADDITIONAL NOTES
• You may either slice these rolls into small bite size pieces with a very sharp knife or you may eat as 2 long rolls (which I normally do, especially for a quicker meal).
• Top with sesame seeds (optional).
• May use the reserved Secret Sauce for dipping.
• May serve this along side with a large salad and fermented veggies!