That's How I Roll
What's fun about hand or cut "sushi"rolls is that anything goes. If i want to use rice as a sticky base that's fine, but I prefer mixing it up and getting creative.
Anything goes when it comes to hand rolls or cut "sushi"rolls. If i want to use rice as a base that's fine, but I prefer mixing it up and getting creative. Sometimes I substitute raw jicama mash or sweet potato or smashed avocado for the sticky base for a all raw veggie roll. This time, I used steamed acorn squash to give the roll it's foundation a warm element. Then I added raw spinach leaves, kelp noodles, avocado, cucumber, and diced radish for crunch. Get creative and see how many veggie combinations you can come up with. Roll it your way!
Makes 2-3 rolls.
Ingredients
Two sheets of nori or soy paper
1 acorn squash, sweet potato or fresh pie pumpkin, cubed.
1 tsp. olive oil
Pinch salt & pepper
1 avocado, sliced
1/2 cucumber, julienned
3 radishes, julienned
10 spinach leaves, whole
1 C kelp noodles, soaked & marinated
1/2 c edamame beans
Process
Steam cubed squash until soft enough to mash
In a small bowl, add olive oil, salt, pepper to squash and smash with a fork
Lay one nori paper on a bamboo mat.
Fill the bottom 1/3 of nori with a thick layer of squash
Layer with spinach, cucumber, kelp noodles, rashes and top with edamame beans.
line the very top 1/2 inch of nori with a thin layer squash to help the roll stick
Roll and cut.
Dip into coconut aminos or any dipping sauce you prefer.
