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
Mango-Ginger Dipping Sauce
1 ripened #mango, peeled and chopped
½ inch piece organic ginger, peeled
½ cup filtered water
1 cup chopped #broccoli (or ½ cup zucchini + ½ cup broccoli*)
1 tbsp lemon juice
1 tbsp coconut aminos
2 small-medium #carrots, shredded
½ #BellPepper, julienned
1 stalk organic #celery, julienned
2 nori sheets
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.