Sushi

Think making your own sushi rolls is intimidating?  It’s not!  Especially when you’re only using veggies, and not having to deal with raw fish!  My daughter, Sophie, surprised me with this sushi for Mother’s Day, and we knew we needed to add it to The Daniel Fast.  She used carrots, red bell peppers, cucumbers, and avocado, but use whatever veggies you like.  (Those are pictures of her below making the rolls.)

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INGREDIENTS

  • 4 nori sheets (sushi seaweed, found at the sushi counter at Publix)
  • 1 cup cooked brown rice, cooled
  • 1 carrot, peeled and very thinly sliced
  • 1 red bell pepper, very thinly sliced
  • 1 cucumber, seeded and very thinly sliced
  • 1 avocado, very thinly sliced
  • low sodium soy sauce or coconut aminos (a soy sauce substitute), for serving

INSTRUCTIONS

  1. Lay one nori sheet on a kitchen towel.
  2. Thinly spread 1/4 cup of the rice over the nori sheet.
  3. Lay 1/4 of the veggies on one end of the sheet.
  4. Tightly roll the sheet.  Just before the end, apply a few drops of water with your finger to the edge of the sheet.  Finish the roll to seal.
  5. Repeat 4 times to make 4 sushi rolls.
  6. Slice rolls, and serve with coconut aminos.

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Coconut aminos is made with coconut sap and does not contain wheat or soy.

Makes 4 sushi rolls.

Be careful ordering vegetarian rolls at sushi restaurants during the fast.  Most rolls contain rice vinegar, that has added sugar, and many rolls also have cream cheese.  Remember, no sweeteners or dairy allowed. (You can buy sugar free rice vinegar in the grocery store.)