Easy Raw Vegan Carrot Zucchini Sushi Rolls with

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For the recipe for today's show:

Nori Wrap:

4 sheets of untoasted nori

Filling:

4 carrots

1 medium zucchini

(total amount between carrots and zucchini should be roughly 500g)

1 chunk of ginger

1 clove of garlic

1/2 avocado, thinly sliced

1 small cucumber, thinly sliced

1 red bell pepper, julienne

Wasabi Amino Sauce Ingredients:

1/2 tsp wasabi powder (we like the Eden brand because it has horseradish and mustard and is very clean: https://amzn.to/3OuVlYK)

1 tsp water

2 tbsp coconut aminos

1 tsp apple cider vinegar

Directions:

Make the Dipping Sauce: Start by dissolving the wasabi powder in the water. Once a paste has formed, add the aminos and apple cider vinegar. Mix and set aside.

Wet Chop the "Rice": Fill the high-speed blender halfway with water and chop the carrot, zucchini (roughly 500g between the two of them), ginger, and garlic into chunks. Put them into the water and pulse the blender for ONLY 3 seconds. If you pulse longer, the mix will be too blended.

Use a fine-meshed metal strainer to strain off the water. You can also use a nut milk bag to do this if you prefer. We want to squeeze as much water off as we can. You can use the remaining water as a base for a dressing or drink later.

Chop the Other Fillings: Julienne the cucumber, avocado, and the bell pepper. Angle slice the green onion for decoration. You can add any other veggies you like on the inside like celery, or microgreens. Even fruit like julienne mango is nice too!

Assemble the sushi rolls: Take one nori sheet and place it flat on a wooden cutting board or sushi mat. Spray the top half of the sheet with a very light mist of water. Take a second sheet of nori and place the bottom half of that new sheet onto the top half of the first sheet that you sprayed. Press the top set into the bottom sheet. You should now have a longer sheet of nori that will hold up much better to rolling and will hold a little more filling.

Grab a handful of carrot zucchini mix and squeeze out one more time, as much water as you can as if you are packing a hard snowball. Fill the bottom half of your long nori sheet with this mix of veggies on the bottom half of the nori sheet. Pat the layer down well on the bottom half. of the nori sheet. Place some julienne fillings like the bell pepper, avocado, green onion, and cucumber in the center of the wet chopped layer. Lightly mist the top half of the nori sheet with the water and using a sushi mat (or without), gently but firmly roll up the sushi roll. The extra nori sheet will help things hold together. Allow the roll to sit for a minute before cutting it into pieces. Make sure your knife is freshly sharpened to make this task easier.

Position the sushi pieces on a plate and use the squeeze bottle to decorate the sushi. You can also place some sauce in a dipping bowl to use as a dip too. top with the green onion, some sesame seeds, and red pepper flakes. You should be able to get 6-8 pieces of sushi from one roll. Repeat for the remaining nor sheets and fillings.

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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.