If you love sushi, why not try something new with these veggie sushi rolls? This raw “sushi” is a fun deviation that uses zucchini instead of nori strips. If it’s zucchini season or you have lots of zucchini leftovers at home, try using this recipe as a new way to enjoy it.
When you’re making traditional sushi rolls, you use a large strip of nori, roll up your ingredients, and then cut the roll into your individual sushi pieces. The fun part of using zucchini is that it makes individual rolls and is much easier to handle, especially if you’re new to sushi-making.
Soaked and blended cashew is the perfect substitute for rice and you can use any fresh veggies and herbs of your choice in the rolls. Serve with Nama Shoyu or your favorite dipping sauce.
How To Make Raw Zucchini "Sushi" Rolls
Ingredients
- ½ cup roasted cashews, soaked overnight
- 1 tbsp rice vinegar
- 4 zucchini, each yielding 6-8 slices
- 2 carrots, sliced into matchsticks
- 1 cucumber, seeds removed and sliced into matchsticks
- 4 medium radishes, cut into matchsticks
- 1 avocado, peeled and sliced
- 1 bunch cilantro, small bunch
Instructions
- Drain cashews and put them into a food processor with rice vinegar. Depending on how long cashews were soaked, you might need to add a tablespoon of water to get the right consistency.
- Process until cashews are a soft paste but still have some texture. Scrap the sides with a spatula if necessary.
- Chop the ends off your zucchini and use a vegetable peeler to peel your zucchini into long thin strips.
- Lay the zucchini strips flat and add a small spoonful of cashew mixture onto one of the ends of each zucchini strip.
- Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro in each roll.
- Roll up and serve.
Nutrition
- Sugar: 9g
- :
- Calcium: 64mg
- Calories: 226kcal
- Carbohydrates: 20g
- Fat: 15g
- Fiber: 7g
- Iron: 2mg
- Potassium: 1071mg
- Protein: 7g
- Saturated Fat: 3g
- Sodium: 46mg
- Vitamin A: 5648IU
- Vitamin C: 45mg
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