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.