Raw Sushi Rolls with Kelp Noodles and Tahini Soy Dipping Sauce
Raw Sushi Rolls filled with Kelp Noodles, Avocado, Cucumber and Carrot, served with a Tahini Soy Dipping Sauce.
Ingredients
- 4 Sheets of Nori
- 3/4 of a package of Kelp Noodles
- Juice of 1 Lemon
- 2 teaspoons of salt
- Water
- 2 teaspoons Tamari
- 1/2 teaspoon Sesame Oil
- 1/2 cup diced Pumpkin
- Salt/Pepper
- 1 Avocado sliced
- 4 large Lettuce leaves
- 1 small Cucumber sliced into long strips
- 1 Carrot Shredded
- Tahini Soy Dipping Sauce:
- 1 tablespoon Tahini
- 1 1/2 teaspoons Tamari
- 1/2 teaspoon Maple Syrup
- 1/4 teaspoon grated Ginger
- Water
Instructions
- Prepare Kelp Noodles: Soak noodles in lemon juice, salt and enough water to fully submerge it. Leave for 15 minutes and then rinse thoroughly. Once rinsed and drained of excess water, season with 2 teaspoons Tamari and 1/2 teaspoon Sesame oil. Set aside.
- Prepare Raw Pumpkin Puree: Puree pumpkin with an immersion blender and then season with Salt and Pepper.
- Roll Sushi: Using a bamboo mat or plastic wrap, lay a sheet of Nori on it, shiny side down. Lightly spread pumpkin puree in a very thin layer all over the sheet of nori.
- Immediately place a lettuce leaf on the sheet of Nori and then use it as a base to build up with strips of Avocado, Cucumber, Carrot and 1/4 of your Kelp Noodles. Roll, sushi style. Repeat with leftover ingredients.
- Slice each roll into 4 pieces.
- Prepare Tahini Soy Dipping Sauce: In a bowl, combine Tahini, Tamari, Maple Syrup and Ginger. Mix to combine. Gradually at a little water at a time and stir until the sauce is smooth and thinned down. You want it to be creamy and not watery - so add the water in very cautiously.
- Serve Raw Sushi Rolls with prepared sauce.
Notes
This is best served immediately after rolling, similar to Summer Rolls - the moisture in the veggies makes it go soggy very quickly.
Tried this recipe?Let us know how it was!