6-8 rolls

Rice:
3 cups jicama, roughly 1 inch cubes
3 cups turnip, roughly1 inch cubes
1/2 cup cashews
1 T. plus 2 t. sea salt
2 T. rice wine vinegar
2 T. agave nectar
1/2 t. ume vinegar

Filling: (add any or all of it)
1 cup sprouts
1 avocado, sliced for sushi
Umeboshi paste
Cucumber, cut into 1/4” batons
Carrots, shredded (or beets)
Chives/Scallions

1. Place the jicama, turnip and pine nuts in a food processor and pulse until chopped to the size of rice granules. Press rice mixture through cheesecloth or leave in a strainer set over a bowl to release excess moisture.

2. Combine rice with remaining ingredients and let sit in strainer to release moisture, 2 hours.

3. Fill nori (textured side up) with a even layer of “rice’ and line up preferred ingredients in a perpendicular line to the nori sheet. Roll tightly and away from you. Set seam side down and repeat.

Optional Pickled Ginger:
3 inches of ginger, julienne
3 T. sea salt
1 1/2 cups raw apple cider vinegar
1/2 cup agave nectar

Copyright Abby’s Table, LLC. 2009.