Zucchini Rice Sushi with Mango Ginger Sesame Sauce
Zucchini Rice Sushi with Mango Ginger Sesame Sauce
Prep
20min
Total
20min
Servings
6
Ingredients
12
Level
Easy
Prep
20min
Total
20min
Servings
6
Ingredients
12
Level
Easy
Recipe by:Jenna Davila
Zucchini Rice Sushi with Mango Ginger Sesame Sauce
Prep:20minTotal:20minServes:6
Ingredients
Sauce
Rice
Sushi Wrap
  • 6nori 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.)
Filling
Directions
  1. 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
  2. Take “rice” and gentle flatten down on nori sheet. Make sure the 3/4th of the sheet is thinly covered.
  3. 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.
  4. 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!
Ingredients
Sauce
Rice
Sushi Wrap
  • 6nori 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.)
Filling
Directions
  1. 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
  2. Take “rice” and gentle flatten down on nori sheet. Make sure the 3/4th of the sheet is thinly covered.
  3. 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.
  4. 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!
Directions
  1. 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
  2. Take “rice” and gentle flatten down on nori sheet. Make sure the 3/4th of the sheet is thinly covered.
  3. 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.
  4. 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!
Notes

Zucchini-Rice-Sushi-with-Mango-Ginger-Sesame-Sauce-FTR-638x315

Jenna Davila

Chef: 

I love experimenting in the kitchen and coming up with unique meals that will satisfy even the pickiest eaters – trust me, you don’t have to be on a raw diet to enjoy these recipes!