Vegetable Sushi With Asian Dipping Sauce
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 large parsnip, peeled and chopped
  • 1/2 teaspoon sea salt
  • 1/4 cup raw pine nuts
  • nori sheets
  • 1 carrot, cut into thin matchsticks
  • 1 zucchini, cut into thin matchsticks
  • 1 scallion, cut into thin matchsticks
  • 1 red bell pepper, cut into thin matchsticks
  • 1 avocado, small diced
  • sprouts
  • 1/4 cup wheat-free tamari
  • 2 tablespoon seasoned rice vinegar
  • 1/8 cup sesame oil
  • 2 tablespoon agave nectar
  • dash of cayenne
  • 1 teaspoon wasabi powder
Directions
  1. Combine the parsnip, sea salt, and pine nuts in a food processor and pulse to rice-like consistency. Place a nori sheet on a sushi rolling mat with the shiny side facing down and the perforrated strips facing horizontal. Spread 1/4 cup of the parsnip mixture on the nori sheet, about 1 inch from the bottom edge and form a 3-inch rectangle, leaving 1/4 inch clear on the left and right edges.
  2. Place desired julienned vegetables, avocado, and sprouts on top of the parnsip mixture. Roll as you would with regular sushi and cut into pieces with a serrated knife.
  3. Mix all of the ingredients together until well incoporated. Stir before serving.