Zucchini Rice Sushi with Mango Ginger Sesame Sauce

Name: Zucchini Rice Sushi with Mango Ginger Sesame Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: American
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

Posted on August 3, 2015 by Jenna Davila in Main Dish

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Lots of people think that sushi is all about fish. I wonder sometimes if those people have ever actually been to a sushi restaurant: there’s all kinds of rolls and lots of them are meat-free. But while many of the ingredients in your typical sushi are raw, it’s always got rice in it. And that’s a bit of a bummer.

But sushi is really fun to make, too! And thanks again to the magic shape-shifting powers of zucchini, you can make your own tasty yummy sushi rolls with all the stuff you love and none of it that you don’t.

Instead of soy sauce, this recipe goes with a tasty ginger mango sauce. Mango and ginger! Yum.

It takes a bit of practice to get the rolling action down, but the learning experience itself is fun! Sushi is a great meal to make with friends.

Instead of soy sauce, this recipe goes with a tasty ginger mango sauce. Mango and ginger! Yum.

It takes a bit of practice to get the rolling action down, but the learning experience itself is fun! Sushi is a great meal to make with friends.

Ingredients

Sauce

1/2 cup mangoes
2 1/2 Tbsp sesame seeds
1 ginger (thumbnail)
1 cilantro (small handful)

Rice

2 zucchinis (large or 3 small ones)

Sushi Wrap

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.)

Filling

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

Servings:

Units:

Directions

Prep

20 min

Total

20 min

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!

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

[social_warfare]

Rate Recipe (click a star to rate)

Chef: Jenna Davila

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!