[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]This is another simple raw food dish that I either cut into small rounds and serve it as a beautiful appetizer or I cut each roll in half lengthwise and eat them as hand rolls for lunch. The nori rolls are definitely one of my favorites as they are a quick and satisfying alternative to a salad.

Use cooked brown rice or quinoa for a non raw nori roll alternative.

  • Jicama (peel & cube) or cauliflower cut into chunks
  • Spinach
  • Tomatoes (chopped small)
  • Cucumber
  • Avocados (sliced)
  • Broccoli sprouts
  • Nori Sheets (untoasted)
  • Flax oil and sea salt (optional)
  1. Place jicama or cauliflower in a food processor and chop into a rice consistency. You may drizzle the “rice” with a bit of flax oil and sea salt if you so choose.
  2. Spread the “rice” mixture onto a nori sheet then layer with spinach, avocado, tomato, cucumber, sprouts or any vegetable of choice.
  3. Roll nori to make it like a California roll. Seal the edge with a bit of water to keep it together.
  4. At this point you can either cut in half for 2 larger rolls, or cut into about 6 bite size pieces.

Serve with Braggs Liquid Aminos or Nama Shoyu or Tamari and perhaps some wasabi to possibly give it more of a sushi taste.


8 – 10 rolls depending on the size of the jicama root[/vc_column_text][/vc_column][/vc_row]