Raw Winter Vegetable rolls
As far as I am concerned, sushi is good year round. Who says it has to have the same veggies in it every time?! I believe that you should use what is in season, and what you have on hand. Which is exactly what I did last week. I had a ripe avocado, some carrots, squash, and beets and I decided that it was all going to become winter sushi. When I make sushi, I usually just do veggies or sprouts and skip the rice, opting for a flavorful spread instead like raw hummus (well, what I call raw hummus which usually involves veggies and seeds or nuts ground up). I know it is not traditional but it is so good that way. This time I made the squash into a hummus flavored with a bit of miso and garlic and it was sooo delicious! I could have eaten it with a spoon it was that good!
Raw Winter Vegetable Rolls
Serves 4
Raw Miso Squash "Hummus":
1 1/2 cups raw butternut squash
2 Tbsp raw walnut butter
2 Tbsp raw shelled hempseeds
1 clove garlic
2 tsp miso
sea salt to taste
1 cup carrot, cut julienne
1 cup red beet, cut julienne
1 large avocado, sliced
1/2 cup sliced scallions
4 sheets untoasted nori
For the hummus, combine all ingredients in the food processor and process until smooth. Set aside.
To assemble the sushi, lay out a sheet of nori, and spread about 2-3 Tbsp along the top of the sheet in a line. Lay a few slices of avocado over that, then some of the julienned carrot, then the beet, then sprinkle with a few scallions. 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 and serve!
3 Comments
these look delicious! i love how colorful they are!
I just made the butternut squash hummus in my food processor. It is totally rocking freaking DELICIOUS! Thank you for this recipe! There will DEFINITELY be repeats of this recipe! Excellent!
Awesome! I am so glad you enjoyed it :)! I am happy to share with you!