Raw Nori Rolls

Raw Nori Rolls


Raw Nori Rolls
Yields: 6-8 rolls
  • Rice:
  • 3 cups jicama, roughly 1 inch cubes
  • 3 cups turnip, roughly1 inch cubes
  • ½ cup cashews
  • 1 T. plus 2 t. sea salt
  • 2 T. rice wine vinegar
  • 2 T. agave nectar
  • ½ t. ume vinegar
  • Filling: (add any or all of it)
  • 1 cup sprouts
  • 1 avocado, sliced for sushi
  • Umeboshi paste
  • Cucumber, cut into ¼” 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
1½ cups raw apple cider vinegar
1/2 cup agave nectar


Copyright Abby’s Table, LLC. 2009.


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