Raw Winter Root Vegetable Rolls with Sesame Orange Dipping Sauce

I don't feel like I have overindulged too much this year for the Holidays, but it is still nice to have something lighter at times.  Which is where these Raw Winter Root Vegetable Rolls come in.  I actually enjoy veggie filled meals like this most of the time, but I am making an effort to try and get my boyfriend Eric 'ahem' to eat more veggies.  So I had him in mind when I made them, being that he loves sushi, and they are a nice thing to take with you to work for lunch.  I thought I would go a little different with the flavors and fillings though than I usually do, and use what I had on hand. This ended up being kind of quasi Asian American seasonal sushi.  No rice (or rice substitutes), no wasabi, just veggies and fruit for the filling.  Sweet Japanese yam, carrots, apple, and beets.  Much of the flavor coming from the orange sesame dipping sauce I served with them. 

These are actually kind of like a little compact salad in a roll!  Which I love.  Easier to pick one up and pop it in my mouth at lunch when I am trying to eat quickly than taking bites of big pieces of salad, but I am still getting all the goodness.  Eric took down the plate of them that I shared with them rather quickly, so he obviously approved.  Feel free to use the winter root vegetables that you have on hand in these, although it must have the apple to add that little bit of sweetness that makes them so good.

Raw Winter Root Vegetable Rolls with Sesame Orange Dipping Sauce
Serves 2

1 Japanese yam, cut julienne
1 red beet, cut julienne
1 large carrot, cut julienne
1 large apple, cut julienne

Dipping Sauce:
2 Tbsp orange juice plus 1 Tbsp zest
1 Tbsp tamari
1 Tbsp sesame oil
1 Tbsp maple syrup
1 Tbsp chopped ginger
1 Tbsp sesame seeds

To assemble the sushi, lay out a sheet of nori.  Lay some of the yam along the top edge, then the carrot, then the apple then the beet.  Roll up, from the top down, then moisten the bottom edge of the nori so it sticks.  Repeat with the other nori sheets.  Slice them into 2 inch rounds.  Whisk together all of the sauce ingredients in a bowl, and serve with the rolls!

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