Adapted from “Asian Vegetable Nori Rolls,” in RAWvolution by Matt Amsden page 129. This is a fairly quick recipe I’ve made for dinner many times.
After going raw, I really missed veggie sushi from Whole Foods. It was just brown rice, avocado and carrots with soy sauce and wasabi. I missed it so much that I decided to make a raw version.
Well, here’s my first recipe on here! I actually first discovered this on the Greenchef’s website, so it was not my creation, but I had a thought that the “rice” ingredients would make a nice rice crispy treat! I’ve had this about 5 times, it is such a nice tropical treat! My mom even said we should bring them to the next pool party near us!
The rice comes out so satisfying and starch like. This really works for me if I’m craving sushi stuff! Obviously, if there’s an ingredient here you don’t like, subsitute it or leave it out.
So, this is my first recipe I’m posting here. It was also my first real try at raw vegan sushi. Sure, I’d made some nori rolls but nothing serious. This turned out…AMAZING! The recipe is exactly how I made it but aside from the ‘rice’, lots can be played around with. I gotta say, the rice rocked. Had a great sweet vinegary taste and good consistency. The whole thing rocked. The above serving happily feeds one hungry person or two if it is just lunch or if you have a side of something.