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Ingredients

• For the filling:
• 1 c thinly sliced shiitake mushroom caps
• 1/4 c nama shoyu plus 1/2 c for dipping (organic soy sauce)
• 2 tbls extra virging olive oil
• pickled ginger or to make raw pickled ginger:
• 2 large young gingerroots, peeled and sliced very thin on a mandoline
• 2 tbls sea salt
• 1 1/2 c raw apple cider vinegar or rice wine vinegar
• 3/4 c agave nectar
• 1/2 c beet juice (optional)
• For the jicama "rice" (rice substitute):
• 6 c chopped jicama (roughly 1-inch cubes)
• 1/2 c pine nuts
• 1 tbls plus 2 tsps sea salt
• 1/4 c brown rice wine vinegar
• 3 tbls agave nectar
• For the roll:
• 6 - 8 sheets untoasted nori (dried seaweed wrap)
• 1 medium cucumber, peeled, seeded, and thinly julienned
• 2 ripe avocados, peeled, pitted, and sliced
• 1 small bunch sunflower sprouts or other long-stemmed sprouts
• 2 green onions, white and 1 inch of green, thinly sliced
• 1/2 c wasabi
• 2 tbls black sesame seeds for garnish

Description

This Is A Raw Recipe From Kenney & Melngailis' "Raw Food Real World"

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