Raw Sushi Rolls With Kelp Noodles And Tahini Soy Dipping Sauce Recipes
RAW SUSHI ROLLS WITH KELP NOODLES AND TAHINI SOY DIPPING SAUCE
Raw Sushi Rolls filled with Kelp Noodles, Avocado, Cucumber and Carrot, served with a Tahini Soy Dipping Sauce.
Provided by Crazy Vegan Kitchen
Categories Main
Time 15m
Number Of Ingredients 19
Steps:
- Prepare Kelp Noodles: Soak noodles in lemon juice, salt and enough water to fully submerge it. Leave for 15 minutes and then rinse thoroughly. Once rinsed and drained of excess water, season with 2 teaspoons Tamari and 1/2 teaspoon Sesame oil. Set aside.
- Prepare Raw Pumpkin Puree: Puree pumpkin with an immersion blender and then season with Salt and Pepper.
- Roll Sushi: Using a bamboo mat or plastic wrap, lay a sheet of Nori on it, shiny side down. Lightly spread pumpkin puree in a very thin layer all over the sheet of nori.
- Immediately place a lettuce leaf on the sheet of Nori and then use it as a base to build up with strips of Avocado, Cucumber, Carrot and 1/4 of your Kelp Noodles. Roll, sushi style. Repeat with leftover ingredients.
- Slice each roll into 4 pieces.
- Prepare Tahini Soy Dipping Sauce: In a bowl, combine Tahini, Tamari, Maple Syrup and Ginger. Mix to combine. Gradually at a little water at a time and stir until the sauce is smooth and thinned down. You want it to be creamy and not watery - so add the water in very cautiously.
- Serve Raw Sushi Rolls with prepared sauce.
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