Recipe Directions

First marinate the mushrooms in the soy sauce and olive oil.

Mix together the avocado, sprouted quinoa, tomato, parsley, garlic and ginger in a bowl and kind of squish it up a bit. (A food processor is not necessary)

(A side note: This is the first time I have sprouted or eaten sprouted quinoa and it was great. I put it in water for a couple hours last night, rinsed it, rinsed it again this morning, and it was ready to use when I got home from work. Awesome.)

Slice the carrot and cucumber into long thin strips, a julienner would work well for the carrot.

On a sheet of nori, about 1 inch from the edge closest to you, lay down half the carrot and cucumber strips, and two green onions. Let the veggies hang over the sides for prettiness. Carefully plop down the avocado mix on top of the veggies, so that it doesn’t touch the nori. Take the marinated mushrooms and stick them into the avocado mix, along the length of your veggies. Last, take a lettuce leaf and rip into thick strips and lay them down across the mushrooms.

Carefully roll the sushi by holding the end near you and rolling it over the veggies and all the way to the end of the sheet. A little water a the end of the sheet helps it stick. A bamboo sushi mat REALLY helps this process. Try to make a tight roll, but you may find some of the avocado mixture squirts out the ends, so be careful not to squeeze too hard! :D

Repeat this process for the second roll and VERY CAREFULLY cut the rolls. A sprinkle of sesame seeds on top (I used black sesame), a little soy sauce and wasabi for dipping and you’re ready to go! Kampai!

Starjen42's Thoughts

By starjen42

This recipe is inspired from Juliano’s RAW cookbook, that I just got yesterday. I really recommend RAW to anyone wanting a raw cookbook, it has some wonderful recipes in it, plus some good advice to new rawbies like me.

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Comments

Top voted

7 votes
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I have a bamboo sushi mat that I've used it to make regular sushi a couple times, but I had a much easier time with this sushi because it doesn't have the problem with the messy, sticky rice. Rolling slow and carefully was the trick, although the first roll I made was a bit looser than this one, this was my second roll ;) I also wet the final edge of the nori to make it stick, which worked pretty well (I didn't really use water like I said in the recipe, I used a licked finger ;p )

5 votes
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how did you get your rolls to stick together so well? i just made rolls the other night, and they did not stay together! this looks beautiful!

3 votes
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Ahh...ok, see I wet my entire nori sheet, because I like them softer. I have a bamboo mat, but found it difficult to use. Now I know it's probably because I wet my entire nori sheet!!

Thanks, now I'll be more prepared next time :)

All

3 votes
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Vote up!
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Vote down!

Ahh...ok, see I wet my entire nori sheet, because I like them softer. I have a bamboo mat, but found it difficult to use. Now I know it's probably because I wet my entire nori sheet!!

Thanks, now I'll be more prepared next time :)

Top Voted
7 votes
+
Vote up!
-
Vote down!

I have a bamboo sushi mat that I've used it to make regular sushi a couple times, but I had a much easier time with this sushi because it doesn't have the problem with the messy, sticky rice. Rolling slow and carefully was the trick, although the first roll I made was a bit looser than this one, this was my second roll ;) I also wet the final edge of the nori to make it stick, which worked pretty well (I didn't really use water like I said in the recipe, I used a licked finger ;p )

Top Voted
5 votes
+
Vote up!
-
Vote down!

how did you get your rolls to stick together so well? i just made rolls the other night, and they did not stay together! this looks beautiful!

Top Voted

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