This recipe I have found online from the book Everything Raw Recipe Book and you must try! The parsnip rice is genius. I have made cauliflower rice and Jicama rice but this raw rice recipe is my favorite and is easy with a few ingredients and food processor. In the picture I didn’t have scallions the first time I made it so I used a regular onion both work well. I served the nori rolls with wasabi and organic shoyu.
INGREDIENTS | SERVES 2
1 parsnip, peeled and chopped
1 tablespoon lemon juice
2 tablespoons scallions, minced
2 teaspoons minced ginger
¼ teaspoon salt
2 nori sheets
¼ cup cucumbers in matchstick slices
¼ cup avocado in matchstick slices
Place the parsnip into a food processor and process until it becomes the consistency of rice.
Add the lemon juice, scallions, ginger, and salt to the food processor.
Lay the nori sheets flat on a bamboo sushi mat or cutting board. Spread ¼ cup parsnip rice along one edge. Place the matchsticked vegetables on top of the parsnips.
Tightly roll up the nori roll using your fingers or the sushi mat. Use a little water to wet one edge of the nori to help create a seal. Let it sit for 5 minutes and slice into 6 equal parts.
Calories: 64 | Fat: 3 g | Protein: 2 g | Sodium: 303 mg | Fiber: 4 g
For more recipes and resources go to http://www.netplaces.com/raw-food-recipes/burgers-wraps-and-sandwiches/nori-protein-roll-with-parsnip-rice.htm