Well, after (finally) going to the doctor yesterday, I found out I have a viral upper respiratory infection. Fun times. (Insert comments about sometimes sucking at self care-hey, I'm workin' on it!) My discharge paperwork said that I probably won't have much of an appetite, so it's okay to eat light. Well it doesn't get much lighter (and delicious) than this Raw Vegan Cucumber Sushi. Simple and quick to make, this is also a fun way to bring your kids into the fold of fun, healthy eating because they can help put them together. These also make great appetizers because they're super easy but look really fancy. Nobody has to know it only took you 15 minutes to make them!
Here's the recipe:
1 Cucumber, julienned
1 Avocado, sliced
1 Zucchini, sliced into small pieces
Fresh Mint Leaves
Bragg's Nutritional Yeast
Celtic Sea Salt
Bean Sprouts (optional)
Using a vegetable peeler or a very sharp knife, julienne the cucumber into thin slices. Squeeze fresh lime juice onto the cucumber slices and sprinkle with sea salt and nutritional yeast.
Cut the avocado in half, removing the seed. Peel the avocado and cut in half again before slicing. Slice the zucchini into small pieces (as pictured).
At one end of the cucumber slices, place a mint leaf, pieces of zucchini, an avocado slice and the optional bean sprouts.
Fold the end of the cucumber slice over the other ingredients and begin tightly rolling it until you get to the end.
Note: If the sushi is not staying together and you're serving it as an appetizer, you can use toothpicks to hold them together. You can also use a little Raw Vegan Cashew Cheese spread to hold them together! Tasty, Tasty!
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