fbpx

INGREDIENTS (FOR TWO ROLLS):

For jicama rice:

  • 300g peeled jicama (if not available use kohlrabi or cauliflower)
  • ¼ tsp salt
  • ¼ tsp truffle salt
  • 1 tsp lemon juice
  • 1 Tbsp black sesame seeds

For sushi rolls:

  • 4 nori sheets
  • 100g cucumber
  • 50g red pepper
  • ¼ avocado
  • ½ cup alfalfa or broccoli sprouts

To make the rice, chop jicama into pieces, place them in a food processor bowl with ¼ tsp salt and pulse into small pieces. Transfer the rice into a strainer or nut milk bag and discard the liquid by squeezing the bag. Put the jicama mixture into a mixing bowl, add lemon juice, truffle salt and black sesame seeds. Mix well.

Cut cucumber and red peppers into long thin strips and avocado into thin slices.

Place nori sheet on a chopping board and spread the layer of jicama rice on the half of the sheet. Layer the sprouts, cucumber, red pepper, avocado and roll it up tightly. Place ready roll on another nori sheet and wrap it to make a double nori layer. Cut in half using sharp knife.

Serve with tahini and lime dressing.

Sushi rolls with jicama ‘rice’