1 Lg. Jicama
1 Carrot, julienned
2 Raw Nori Rolls
1 Cucumber, julienned
2 Handfuls Cilantro
5 Portobello Mushrooms
1/2 Avocado, slice thinly
1/8 cup nama shoyu
1 small knob ginger, sliced into small matchsticks
3 tbs sesame oil
4 tbs olive oil
2 tbs rice vinegar
Preparation: (Jicama Rice) Chop Jicama into cubes and place in food processor with the “S” blade attachment. Pulse into granular appearance. Using cheese cloth, a nutbag or muslin squeeze all the excess water out of the jicama. Julienne the carrot, ginger and cucumber. Thinly slice mushrooms. Combine Nama Shoyu, ginger, olive oil, rice vinegar. Place mushrooms in marinade for 30+ minutes. Place Raw Nori Sheet on bamboo matr. Spread jicama rice on top. Follow with the julienned vegetables, add the mushrooms, top with avocado and cilantro. Using Bamboo rolling mat, roll Nori sheet, pulling back every few turns, until the Makizushi is tight. Cut with VERY SHARP knife.
Blissful Mother's ThoughtsBy Blissful Mother
Makizushi (lit. rolled sushi) or makimono (lit. variety of rolls) is cylindrical piece, formed with the help of a bamboo mat, called a makisu. Makizushi is generally wrapped in nori, but can occasionally be found wrapped in a thin omelette, soy paper, cucumber, or parsley. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below is a RAW FOOD RECIPE I came up with last night.
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