Name: Zucchini Rice Sushi with Mango Ginger Sesame Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/2 cup mangoes; 2 1/2 Tbsp sesame seeds; 1 ginger ((thumbnail)); 1 cilantro ((small handful)); 2 Zucchinis ((large or 3 small ones)); 6 Nori sheets; 6 Scallions ((green parts only)); 3 celery stalks ((sliced lengthwise)); 2 carrots ((shredded or grated)); 1 red bell pepper ((sliced)); 1 1/2 cups baby kales; 1/2 bunch dandelion greens

Zucchini Rice Sushi with Mango Ginger Sesame Sauce

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 6

Ingredients Method

Ingredients

1/2 cup mangoes
2 1/2 Tbsp sesame seeds
1 ginger (thumbnail)
1 cilantro (small handful)
2 Zucchinis (large or 3 small ones)
6 Nori sheets (i used maine coast sea vegetables nori sheet and emerald cove pacific sushi nori sheets, both certified organic and not chewy like some nori sheets.)
6 Scallions (green parts only)
3 celery stalks (sliced lengthwise)
2 carrots (shredded or grated)
1 red bell pepper (sliced)
1 1/2 cups baby kales
1/2 bunch dandelion greens

Method

Blend all the sauce ingredients together and set aside. For the sushi, place a nori sheet on a sushi mat or flexible cutting board if you don’t have a sushi one. You can also try using parchment paper, I’ve done it before, it works
Take “rice” and gentle flatten down on nori sheet. Make sure the 3/4th of the sheet is thinly covered.
Fill the bottom of the spread with a long strip of veggies. I placed down the vegetables in this order: carrots, baby kale, dandelion greens, scallions, celery then red bell peppers.
Roll upwards from the bottom of the sheet (the edge that has filling on it) upward tightly, and seal the end with a bit of water if necessary.4. Repeat, using the remaining sheet. Cut all rolls into even bite size pieces and ENJOY!