Ingredients
- 1 per 2 nori wraps:
- Toasted Nori Sheets
- Zucchini
- Shredded Carrots
- Raw Cauliflower Rice
- Avocado
- Optional: Microgreens and/or Sprouts
- Wild Sockeye Salmon (make sure this is pre-cooked or smoked)
- Your Dip of Choice
- (e.g., Veggie Cilantro Dip – you can make your own with vegan or regular mayo, cilantro, turmeric, or dried basil)
- Vegan (or regular) Mayo
- Dried Ginger
- D’Natural Organic Coconut Aminos
Directions
- Prep the Zucchini
- Chop the zucchini into matchsticks, aiming for thin, uniform pieces. Set half the zucchini aside for each nori sheet.
- Prep the Avocado
- Slice the avocado into strips, using a quarter of the avocado per nori wrap.
- Lay Out the Nori Sheets
- Place your nori sheets flat on a clean surface. It is recommended to work with two sheets at a time. Spread your chosen dip (like Veggie Cilantro Dip) evenly over the nori sheets.
- Layer the Vegetables
- Zucchini: Lay the zucchini sticks across the nori sheet, ensuring even coverage while leaving some space at the ends for easier rolling.
- Carrots: Add the shredded carrots in the same manner as the zucchini.
- Cauliflower Rice: Add a layer of raw cauliflower rice on top. This adds a nice texture and volume to your sushi.
- Avocado: Place the avocado strips over the cauliflower rice, ensuring even distribution
- Optional Sprouts or Microgreens: Add a small handful to the avocado if you’re using microgreens or sprouts.
- Roll the Wraps
- Start rolling the nori wraps as tightly as possible. Once rolled, place the wrap seam-side down to help it stay closed.
- Wrap and Chill:
- Wrap each sushi roll in plastic wrap, tucking in the ends. Place the wrapped rolls in the fridge to chill and firm up before slicing.