Ingredients: makes 4 rolls
- 2 nori sheets for Sushi
- 2 rice paper sheets for Spring Rolls
- Lettuce, kale and mustard leaves
- 1/4 Red cabbage, 1 beetroot and 2 carrots processed in a food processor
- Carrots, cucumber, zucchini thinly sliced
- 1 avocado
- Ground sesame seeds
Method Raw Sushi:
Place the nori on the bamboo mat. Arrange some green leaves in the centre. Take about 2 tbsp of cabbage-beetroot-carrot mix and spread thinly. Arrange the sliced vegetable and avocado. Sprinkle the ground sesame seeds. Roll it and cut in bite sized pieces. Enjoy with tamari and wasabi.
Method Spring Rolls:
Dip the rice paper in warm water. Place it on your cutting board. Spread the cabbage-beetroot-carrot mix in the centre and some sliced vegetables and avocado. Lift the sides and stick them in the centre. Start rolling from top to bottom and allowing it to stick as you roll. Enjoy with a dip.
This is a raw, vegan, gluten and dairy free dish. A refreshing snack for warm summer days, a great lunch box snack of kinds and adults. Its light and yet satisfying.