Can use one of the following
1 half jicama
or 5 peeled and washed carrots, 1/2 a cauliflower or any other root vegetable.
Process one of the above vegetables in the food processor with the s blade until a rice like consistency is achieved and then put into a bowl.
Julieanned or thinly sliced vegetables of
Seaweed such as Dulse and Kombu Cilantro
Raw Pickled Ginger
1 knob ginger thinly sliced with ceramic mandoline
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons raw honey
Marinate the ginger for a minimum of 1 day in the refrigerator. Will keep in the refrigerator for a few weeks.
(look for the dark purple nori sheets)
Lay a nori sheet on a sushi mat and then spread an even layer of the vegetable rice mixture over the nori sheet. Spread the vegetables in a thin line on top of the rice mixture as if you were making sushi. After you roll the “sushi” cut them into 1 to 2 inch pieces and lay them attractively on a platter. Serve them with the raw pickled ginger.