Broccoli Sushi with Mango Dipping Sauce

Oh Lord, this didn't turn out pretty, but it sure was tasty. Not sure the mango sauce is necessary. Trying to think of ways to use it, maybe in a Buddha bowl.



Source: Naked Food Magazine| Makes: 2 rolls | Time: 15 min


Things I changed:

  • Used 1/2 avocado instead of 1

  • Replaced tamari with coconut aminos

Ingredients


Mango-Ginger Dipping Sauce

1 ripened #mango, peeled and chopped

½ inch piece organic ginger, peeled

½ cup filtered water


Sushi Rolls

1 cup chopped #broccoli (or ½ cup zucchini + ½ cup broccoli*)

1/2 #avocado

1 tbsp lemon juice

1 tbsp coconut aminos

2 small-medium #carrots, shredded

½ #BellPepper, julienned

1 stalk organic #celery, julienned

2 nori sheets


Instructions

For the dipping sauce: Blend all ingredients together and set aside.


For the Rolls: In a food processor, add the chopped broccoli or broccoli/zucchini and pulse until minced and a rice-like texture is obtained.


In a medium-sized bowl, mash the avocado with a fork and sprinkle with lemon juice. Add the aminos and mix well. Gradually add the broccoli, combine with the mashed avocado, and set aside.


To make the sushi, place a nori sheet on a sushi mat or board. Starting from the bottom of the nori sheet, add the broccoli rice and gently flatten down on the sheet. Make sure 3/4 of the sheet is covered.


Fill the bottom of the spread with a long strip of veggies. Roll upward from the bottom of the sheet (the edge that has filling on it) tightly, and seal the end with a bit of water if necessary. Repeat the process for the remaining sheet.


Cut rolls into even bite-sized pieces and enjoy with some coconut aminos and the mango-ginger dipping sauce.

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