6 nori sheets, not roasted
5 carrots, grated finely
1 cup miscellaneous sushi veggies, grated finely
(I like radishes, cucumber, peppers, green onions, mushrooms)
1 cup sprouts, chopped
fresh horseradish or wasabi, grated, optional
1/4 cup Bragg's liquid aminos, for dipping
1. Take nori seaweed sheets and lay carrots on top (as you would normally with sushi rice), leaving a space at each lateral end of the nori sheets.
2. Place veggies and sprouts in 1 of the spaces on the nori paper and sprinkle with grated horseradish or wasabi, if using.
3. Roll up the nori sheets, making the veggies in the center of your roll. Wet the end of nori sheet with Bragg's or water to help it stay in place.
4. With a very sharp knife, slice roll into little sushi sections which can be dipped in Bragg's or whatever dip of your choice and enjoy.
Viola! You have raw sushi! A tiny bit of grated ginger mixed in with the grated carrot gives quite a nice zing. Make sure your hands and preparation area are dry when assembling the sushi. If you have a sweet tooth, try sliced mango, banana, or shredded apple and raisins inside the sushi in place of veggies.
Hope you like the recipe.
Source of recipe: My own creation.