Nori Protein Roll with Parsnip Rice
Serve this with a nama shoyu sauce or the Carrot Ginger Sauce. For the parsnip rice, you can substitute cauliflower, turnip, or butternut squash. You can also use a pumpkin spread, buttered onto the layer of parsnips, before you add the veggies.
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.
PER SERVING:
Calories: 64 | Fat: 3 g | Protein: 2 g | Sodium: 303 mg | Fiber: 4 g
