Marisa's Healthy Kitchen

I love playing around with different Nori Rolls and wraps. You can really add or subtract from any recipe or just put whatever you have around in and roll it up. So simple and so good!

Adapted from RAW: The Uncook Book by Juliano

For the Filling:

Mac Cream

• 1 cup raw macadamia nuts
• I cup raw cashews
• 1/2 cup fresh-squeezed lemon juice
• 1/4 cup Nama Shoyu or 1 1/2 tsp Celtic sea salt
• 1 tablespoon garlic
• 1/2 tsps peppercorns

Blend all the above ingredients until creamy. Keeps 2 days in the refrerator.

**I only had cashews so I used 2 cups.

For the Sushi:

• 2 sheets of raw nori
• 4 fresh horseradish sticks, sliced thin  (I found the horseradish sticks a little harsh. I have grated it before and find that much nicer in the rolls.)
• 4 carrot sticks
• 4 cucumber sticks, sliced thin (if organic leave the skin on)
• 1 cup sliced portobello mushrooms
• 4 apple slices, sliced thin (I used 6 per roll so every bite had apple 🙂 )
• lettuce leaves, enough to cover

On a sheet of nori arrange the horseradish, cucumber and carrot sticks, and mushrooms  along the edge of the nori closest to you.

Gently spread the filling on top of the vegetable sticks, being careful not to allow the mixture to touch the nori. Add a layer of apple slices, and lettuce leaves (cover any wet ingredients with leaves so the nori doesn’t get wet).

Fold the bottom of the sheet up and over the filling, and roll the nori tightly using a bamboo mat or your fingers. Wet the top part of the nori sheet with a little water so as to seal the sushi.

If you are cutting…Let the roll sit for about 5 minutes before cutting. Using a sharp knife, cut the nori roll into 5 or 6 equal parts. Use a gentle see-saw motion to make it a perfect smooth cut. Arrange on a plate. If desired, serve with Nama Shoyu, tamari or this dipping sauce in a small bowl.