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Vegetable Sushi with Asian Dipping Sauce


Veggie Sushi Rice

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


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


For the sushi

  • 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

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


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.