Ingredients for the rice:
6 cups Jicama Peeled (roughly one inch cubes)
1/2 cup Pine nuts
5 tsp Sea Salt
1/4 cup Brown rice vinegar
Method: Place the jicama and the pine nuts in a food processor and pulse until chopped to represent the size of rice grains. Place the mixture between clean kitchen towels to squeeze out the excess moisture. The liquid could be used for breakfast for cereal milk, it is nice and sweet.
Mix the rice with the vinegar, salt and avave nector, spread mixture onto dehydrator screens and dehyrate at 115 f. for 1 to 2 hours to remove excess moisture. Rice will keep up to three days.
Ingredients for the assembly
6 to 8 Nori sheets
1 Medium cucumber, cut into thin julienne
1 Medium Red bell pepper cut into strips
1 to 2 Ripe avocados, peeled and cut into wedges
1 Small bunch of sprouts
2 Green onions, thinly sliced
As needed Wasabi
As needed Pickled ginger
As needed Sesame seeds
1 cup Shitake mushrooms, slice thin and marinated in nama shoyu and hemp oil
Place nori on a saran wrapped bamboo mat, place about 1/2 cup of the rice on half the mat.
Layer the vegetables, avocado, mushrooms and green onions on top of the rice.
Spread a small amount of wasabi on the opposite end and roll tightly. The wasabi will help to bind the nor together.
Slice the rolls into six pieces and serve with wasabi, pickled ginger and nama shoyu.
This recipe is courtesy of Schoolcraft College.
When we arrived to class, the rice was already prepared, so we did not need to dehydrated it. This seemed like a daunting step, especially since I do not own a dehydrator.
There are much easier recipes online made with ingredients like rice (of course), garlic, tofu (great protein source), cucumber, avocado, carrot, salad greens, mushrooms, bell peppers (mix red, green and yellow), or any kind of sprouts. The good new about vegetarian sushi rolls is that just about any raw veggie tastes very good in one. In addition you can add a protein source, like hummus, cashew butter, or almond butter. Tamari sauce is a tasty sauce for dipping that is available at just about any grocery store.
The only down side is that there is lots of chopping and assembling, but the health and taste benefits outweigh the effort.