Invite your friends over for a dinner of pure living foods; eating delicious and healthy is possible.
INGREDIENTS
SUSHI:
2 sheets of nori seaweed
1/2 large Jicama (2 cup cubed) otherwise cauliflower or turnip
1 tablespoon of agave honey or natural sweetener
1 tablespoon apple cider vinegar
1 teaspoon of sea salt
100 grams Mango or other fruit (peach, jackfruit etc.)
½ teaspoon of garlic powder
1 teaspoon Liquid Aminos
½ Avocado
½ cup of water
10 grams of bell pepper
10 grams of Cucumber
¼ cup Sprouts
¼ of chashews
Sesame or sesame oil (but olive)
2 tablespoons of lemon juice
½ teaspoon ginger powder
1 teaspoon of wasabi paste
1 tablespoon sesame oil (otherwise olive oil)
DIP:
1 tablespoon of liquid aminos, 1 tablespoon of sesame oil, 1 tablespoon of agave honey, and a pinch of garlic powder. Optional: A little wasabi if you like it spicy.
PREPARATION:
For the filling
- Cut the jicama into small cubes and place in the food processor. Process until it becomes small pieces (not a paste). Transfer it to a cloth bag and drain all the water until dry. Place this dried jicama rice in a bowl, add 1 tablespoon of agave honey, 1 tablespoon of apple cider vinegar or rice wine vinegar, and 1/4 teaspoon of salt, and massage all the ingredients together until they are combined. Spread the mixture on a dehydrator tray, flatten it with your hands, and score lines with a spatula to separate it. Leave it in the dehydrator for 1 hour. Remove it, shake it slightly, flatten it again, and place it in the dehydrator for another hour. If you don't have a dehydrator, you can let it dry in the oven for 1 hour.
- Cut ¼ of a mango into long strips and marinate it with a pinch of garlic, a pinch of sea salt, coconut aminos, or soy sauce for 30 minutes.
- Cut the avocado into strips
- Remove the skin from the cucumber and cut it into strips
- Cut the bell pepper into strips
Role preparation
Place a sheet of nori seaweed on a sushi mat, shinier side down. Add the jicama and flatten it with your fingers. Place the marinated mango and sliced avocado strips on top, then add the cucumber and bell pepper strips (previously dipped in the mango marinade to enhance their flavor), and add a handful of sprouts (of your choice). Begin rolling to form the sushi. Add a little water around the edge to seal the roll.
For the sauce
Place all the ingredients in a small bowl and mix.
Complete Vegan Sushi Masterclass video:
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