One of two sushis I made tonight. Check out sweet potato sushi!
Sources: Mr Vitamins Recipe & Exceedingly Vegan| Makes: 3 rolls | Time: ~30 min
Quick Carrot Lox
1 large cup carrot peels (took about 2 medium #carrots)
1 1/4 cup water
2 1/2 tbsp coconut aminos
1 tbsp lemon juice
1 nori sheet
1 head of #broccoli
2 tbsp apple cider vinegar
2 tbsp agave
1 tsp salt
1 tbsp coconut oil for cooking
Quick carrot lox
1 handful baby #spinach (oops! I forgot, but I didn't miss it)
1/2 #avocado, sliced
Squeeze of lemon
3 nori sheets
Place carrot peels into a pan with water, aminos, lemon juice and a nori sheet. Cover with a lid and cook for roughly 20 minutes or until the peels have softened and have a salmon like consistency.
Meanwhile, in a food processor, process the broccoli until crumbly. Or chop it up manually like I did.
In a pan, heat the coconut oil over low-medium heat and sauté the broccoli for 3-5 minutes, continue stirring until the broccoli has softened.
Remove from the heat and add the vinegar, agave and salt.
Set the broccoli ‘rice’ aside until it has fully cooled.
On the bamboo sushi roller, place a sheet of nori with the shiny side facing down and spread ½-1 cup of the broccoli ‘rice’ over it, leaving a small gap of about 1 inch from the edge furthest from you. Press the ‘rice’ down firmly.
Place the vegetables on the broccoli rice and slightly wet the 1 inch edge of the sushi paper with water or rice vinegar. Squeeze a little lemon on the salmon. Pick up the edge of the sushi that is closest to you and very gently but firmly roll away from you, allowing the wet edge to stick to the roll.
Repeat this with the rest of the nori paper. I like to leave my sushi rolls in the fridge for a while. I find it helps it firm up and makes cutting a bit easier.
Use a very sharp knife to cut the sushi rolls into small bite-size pieces.
Enjoy with coconut aminos and wasabi!