Vegetable Sushi with Asian Dipping Sauce

Vegetable Sushi with Asian Dipping Sauce
Lisa Books-Williams
Veggie Sushi Rice

Create an even healthier version of sushi with this recipe using parsnip-rice. 

1
Servings
843
Calories Per Serving
Deliver Ingredients

Notes

To read more about Lisa Books-Williams and her holistic teachings, visit her website

Ingredients

For the sushi

  • large parsnip, peeled and chopped
  • 1/2  Teaspoon  sea salt
  • 1/4  Cup  raw pine nuts
  • Nori sheets
  • carrot, cut into thin matchsticks
  • zucchini, cut into thin matchsticks
  • scallion, cut into thin matchsticks
  • red bell pepper, cut into thin matchsticks
  • avocado, small diced
  • Sprouts

For the Asian dipping sauce

  • 1/4  Cup  wheat-free tamari
  • 2  Tablespoons  seasoned rice vinegar
  • 1/8  Cup  sesame oil
  • 2  Tablespoons  agave nectar
  • Dash of  cayenne
  • 1  Teaspoon  wasabi powder

Directions

For the sushi

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. 

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. 

For the Asian dipping sauce

Mix all of the ingredients together until well incoporated. Stir before serving. 

Nutritional Facts

Total Fat
61g
87%
Sugar
9g
10%
Saturated Fat
8g
33%
Carbohydrate, by difference
69g
53%
Protein
11g
24%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
230mg
23%
Choline, total
3mg
1%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Folate, total
39µg
10%
Iron, Fe
5mg
28%
Magnesium, Mg
178mg
56%
Manganese, Mn
3mg
100%
Niacin
6mg
43%
Phosphorus, P
163mg
23%
Sodium, Na
493mg
33%
Thiamin
1mg
91%
Water
48g
2%
Zinc, Zn
3mg
38%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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