Placing the veggies across the Nori before rolling.
Day 9 of our “One Month Raw Food Cleanse”
Once you get the hang of making a sushi roll, this is one of the fastest meals you can put together. Especially if you make a raw roll and skip the rice. This recipe can use up whatever veggies you have in the frig. Just keep Nori sheets on hand in case you need a quick sushi fix. They seem to have a long shelf live and don’t need refrigeration.
This recipe is very low in calories and saturated fat. If it’s just part of a main meal, one roll a person is enough. You may want two if it’s a dinner entrée. Even though it’s low in calories, it’s surprisingly filling. You can dip them in Nama Shoyu or mix up a little sauce with almond butter, rice vinegar, cayenne, Nama Shoyu and a bit of sweetener (honey, stevia or sugar). Experiment and see what you like.
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Veggie Sushi Rolls [makes 4 rolls]
4 sheets of dried (not toasted) Nori
1 avocado, in slices
1 small red pepper, in strips
1/2 medium cucumber, peeled and in strips
1 cup clover sprouts
4 butter lettuce leaves, green part only
8 stalks asparagus, tough bottoms snapped off
Place a sheet of Nori on a bamboo sushi mat. Put one piece of butter lettuce over the Nori starting one inch from the bottom. Place the strips of pepper, cucumber and avocado across the lettuce. Put two asparagus spears back to back so the heads peak out of the roll. Cover the veggies with sprouts. Using the sushi mat, roll from the bottom up. After the bottom edge is over the filling, squeeze it gently with the mat and then roll to the top. Wet the top of the Nori and complete the roll. The moisture will seal it. Cut the roll with a very sharp knife into 8 equal pieces. Serve with Nama Shoyu or a sauce.
Per roll (without the sauce): 85 calories, 5.3 g fat, .8 g saturated fat, 0 g cholesterol, 3 g protein, 8.5 g carbohydrate and 3.8 g fiber.
Menu for Day 9
I started the day with a few pieces of fruit and snacked on raw nuts. Even though I had this for dinner last night, I’m going to have a veggie sushi roll for lunch. For dinner, I’m making Mango Avocado salad with lime chia seed dressing (se April 9, 2009 posting) and Lemon Basil Pesto (April 20, 2009).
