What's not to love about Japanese Maki Rolls?! They are so delicious, and have the perfect balance of "light yet filling". Create these raw vegan maki rolls with your partner, a friend, or even your children. We love the pop of contrasting color from all of the fresh vegetables. In this recipe Jenné Claiborne uses bell pepper, purple cabbage, avocado, pickled ginger, red lentils and sprouted quinoa inside of her nori sheets. Sprouted quinoa is a great source of alkaline forming protein, is very easy to digest and assimilate, and still retains those life giving enzymes and phyto-nutrients that would otherwise be destroyed with cooking.
- 1 sheet Nori Seaweed (make sure it's untoasted if you're eating only raw)
- 1/2 avocado
- 1/2 clove of garlic, minced
- 1/4 tsp. red chili flakes, or 1/4 tsp. jalepeño pepper minced
- Sea salt
- 1/4 cup red lentils, sprouted or (just) soaked overnight
- 1/2 red bell pepper, thinly sliced or julienne
- 1/4 cup red cabbage shredded
- 1/4 cup sprouted quinoa
- Pickled ginger and it's liquid
- In a bowl mash the avocado with the garlic, chili or jalepeño, and sea salt until the desired consistency is reached. Stir the lentils into this mixture.
- Lay one sheet of nori onto the bamboo mat. Spread avocado lentil mixture onto the bottom third of the nori.
- Place red pepper and red cabbage onto spread, allowing about 1/2 an inch to stick out over the edges of the nori.
- Spread the sprouted quinoa over, then add your desired amount of pickled ginger. Roll the sushi by turning bottom corners up and tucking the contents into the nori. Roll until only 1 centimeter is left.
- Moisten the last centimeter of nori with liquid from the pickled ginger jar, then roll to close tightly.
- Place roll onto a cutting board and cut into about 6 equal pieces.
- You'll need a bamboo mat for this recipe. You can find them at most grocery stores where you'll find the nori and other seaweed products. It should cost about $2 or $3.
From Raw Food Recipes