This sushi is one I adapted from Raw Food Life Force Energy by Natalia Rose. I used to eat traditional sushi at least twice a week before I had my children. It was the closest food to Heaven, in my opinion.
When I was eating fish, my favorite was the California Roll with cream cheese. Last year, I had a sweet potato roll, strictly vegan, that was the best bite of sushi I've ever eaten. I have no idea how that roll was made, but if I ever figure it out, I will share it!
The base of the roll is parsnip. It's a root vegetable that looks like a carrot, minus the orange color. It holds together far better than cauliflower, my former rice substitute. I'll be using parsnip from now on.
I mixed the parsnip, ground in a food processor, with a blend of garlic, ginger, soy sauce, and maple syrup. I don't have the exact measurement down yet, but will share when I do.
Above the parsnip are avocado, carrot, cucumber, and cilantro.
The "cheese" on top is from Recipes Made with Love by Jodi Allen.
I cut the recipe in half. Below is the original recipe.
3 1/2 cups soaked (for at least 6 hrs) cashews
1 cup diced onions
almond milk (enough to moisten)
splash of apple cider vinegar
sea salt to taste
Blend in food processor until creamy
Place a wide piece of lettuce on top to hold everything together as you roll up the sheet of nori. That's the easiest way to roll up your sushi if you don't have a sushi mat. Slice, and enjoy with your favorite dip! They are delicious!