How to Make Veggie Sushi

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How to Make Veggie Sushi....5

Making a delicious, low-carb, all-veggie sushi only requires rice, parsnips and a few other basic ingredients. Learn how to make veggie sushi with help from an award-winning raw food chef in this free video clip.

Part of the Video Series: How to Make Veggie Sushi
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Video Transcript

Hi, I'm Chef Lisa Books-Williams of thriveholistic.com in Pleasanton, California, and I'm here to show you how to make some delicious veggie sushi. I'm also going to show you a unique twist on how to make a low carb all veggie sushi rice out of parsnips. So, here's what you need to get started. You'll need nori sheets, a sushi rolling mat, sprouts, avocado, julienne carrots and zucchini, scallions, julienne cut peppers and of course the parsnips sushi rice which I'll show you how to make in a moment. Some people call it the white carrot and what you'll need to do is select two parsnips, peel them and chop them and put them in the food processor with a fourth of a cup of pine nuts and a half a teaspoon of salt. Now, we're going to pulse chop the mixture in the food processor until it resembles rice. Now, your mixture should look like this. Now, we're ready to assemble our veggie sushi. So, we're going to take our sushi mat and lay it in the center of our board and our nori sheet with the shiny side on the bottom and the strips going horizontal. Next, we want to put on our parsnip rice. So, we're going to take about a fourth of a cup of the parsnip rice and we're going to lay it on the nori sheet. And we want to create about a three-inch in height rectangle, that is about an inch up from the bottom and going out to about a quarter of an inch on the sides. So, I like to stat off with the carrot and we want to make sure that we have it going all the way to the end. And then, nice pieces zucchini in there and we want some scallions to go across as well. That's going to add a little bit of zesty flavor to it. Then, some beautiful colorful bell pepper strips. And so, for this one I'm going to use red. And then, I'm going to add some wonderful sprouts down the center and it's alright if you have a little bit of sprouts sticking out each end. And next, the final thing that we're going to add is a few pieces of avocado. And we're just going to kind of fold it over and remember, we're holding it here with our fingers and the key is to do this tight and slow. So, we're going to go up to the first end and we're going to press. And each time we're pressing a little bit on the mat, to kind of cement everything inside. Now, we're going to take a serrated knife and cut the sushi into desired size pieces. So, what's very important is that you want to use a sawing motion so that your sushi does not fall apart. So, the first cut can be in the center and you're going to saw it nice and slow and you can see the beautiful center inside. So, I'm just going to cut a few pieces of sushi. Now, it's time to enjoy your veggie sushi with your favorite dipping sauce. I like to combine a little bit of wheat-free tamari with some seasoned rice vinegar, a little bit of agave and sesame oil with a dash of wasabi and cayenne. Umm, this is delicious! Umm! This is Lisa Books-Williams wishing yo many blessings and joyful eating. Umm, I need another one.

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