“Sushi” because these don’t contain any rice, fish, or soy sauce. BUT they still taste amazing and are jam-packed with only good, nutrient-packed ingredients. These are definitely a heartier/winter version, but making these reminds me of summer like craaazy. When I was still in high school, my mom would make a similar version, and we’d pack ’em up and put them in our bike baskets to take to picnics or concerts in the park. Super fun to make since there are endless possibilities of fillings and also just a super easy way to get in those nutrients! Win win.
I do have to say that these are probably better when eaten right away, rather than sitting in the fridge for a few days, because you tend to lose the crunch with all of the moisture from the ingredients.
I used these nori wraps, and the bamboo sushi mat is totally optional. You can make the rolls without it if you don’t have one!
1 | Chop up the fillings and place on a plate.
2 | Halve the ingredients and blend the dry ingredients in a food processor. Make sure not to over blend so there is still some crunchy texture.
3 | Add in the “liquid” ingredients (lemon, beets, sweet potato) and blend. Adding these later prevents the base from becoming a pure paste.
4 | Place the base in a bowl and start forming your sushi! What I did was lay out the wraps, took a spoonfull of the base and spread it on one side of the wrap, added a few drops of the aminos (for the salty flavor), and then added all of my fillings and rolled it up! Using wax paper or sandwich wrapping paper is the best bet when keeping these stored in the fridge. Anything that won’t soak up all the moisture and stick to the actual wrap when you go in to eat it is going to be what you want.