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
Deliver Ingredients

Notes

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

Ingredients

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

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. 

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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