Raw Vegetable Sushi Rolls.

RAW VEGETABLE SUSHI ROLLS

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 The two sides of the nori sheets look different. You want the more shiny side down (second pic below). If you have a rolling mat, it makes it much easier to get your rolls tighter. They are only a few bucks and can be found at Asian specialty stores or at most health food stores. I personally don't have one, but it's only because I keep forgetting to buy one. I think it would help the rolls to look nicer since they are more tightly rolled. I would make sure you like raw sushi before going out to buy a rolling mat.

Shiny side down.

If you decide to make a raw rice for the rolls, it will be pressed down right where my dressing is. Not quite halfway down the sheet.  Make sure you get the rice all the way to each corner of the sheet. You can make raw rice from parsnips if you want.

I had some left over dressing from making kale chips, so I spread some of it on my roll. 

Prepare all of your vegetables that you want to use. Here's what I chose to use:

cucumber, carrot, lentil mix sprouts, avocado, mixed greens, artichoke hearts, and the dressing The beauty of making raw sushi is that you can put anything you want in the roll. Marinated mushrooms, shaved ginger, peppers, sprout varieties, green onions, asparagus, etc are all great ideas!

Julienne cut vegetables makes it much easier to fit the veggies in the roll.  If you don't have a julienne slicer, just use a vegetable peeler. 

 Allow some of the prettier veggies to hang over each side. It will just make for a prettier presentation after you're done rolling!

 With moderate pressure, you just start rolling towards the other end of the sheet. If you have a mat, you will stop once your veggies are rolled and pull back to tighten the roll. Once rolled, wet the last edge of the sheet and it should stick to itself.

 You don't have to follow the little lines on the sheet for cutting. You can cut them to the size you prefer. Make sure you are using a very sharp knife. Dip the knife in water prior to cutting, and use a sawing type motion. I topped my rolls with white and black sesame seeds and a little sprinkle of kelp.

If you decide that you don't like the taste of the nori sheets, you can always use a large zucchini sheet (sliced with a vegetable peeler) to wrap your veggies in.

I don't do a fabulous job at this by any means, but they are still good! Happy sushi rolling!