Photograph by Scott Martin
Nutritious and super tasty, my Vegetable Sushi is a fun and unique way to eat your vegetables. Thinly sliced cucumber filled with smashed avocado and a raw mix of julienned carrots, daikon radish and red peppers. A visually stunning array of colors and shapes, this dish is as fun to eat as it is to prepare! Don’t forget the chopsticks and a small cup of soy sauce studded with sesame seeds for dipping.
A mix of julienned vegetables: carrots, daikon radish and red pepper
Thinly sliced cucumber topped with mashed avocado and the julienned vegetables
Rolling the cucumber around the filling
Photograph by Scott Martin
(To view this recipe, click on the blue title of the blog post above*)
Vegetable Sushi
Ingredients:
- 1 large cucumber
- 2 large carrots
- 1 large daikon radish
- 1 large red bell pepper
- 1 avocado
- Pinch of salt and pepper
- ½ lemon, juiced
- Reduced sodium soy sauce
- ½ teaspoon sesame seeds
Directions:
- Using a vegetable peeler, cut the cucumber lengthwise into thin strips. Peel the carrots and the radish with a vegetable peeler. Cut the carrots, radish and red pepper into small thin strips. (juliennes)
- In a small bowl place the flesh of the avocado, the pinch of salt and pepper, and the lemon juice. Mash the avocado with a fork.
- Lay the thin strips of cucumber on a cutting board. Top with a bit of the mashed avocado in a 2-inch line and place a mixture of julienned vegetables on top of the avocado. Begin to roll the cucumber strip up around the filling. (See photos for detailed visuals on this process.) Stand the vegetable sushi on a serving plate. Serve chilled with soy sauce mixed with sesame seeds.
Tagged: avocado, carrots, cucumber, Daikon radish, Japanese, julienne cut, red pepper, sesame seeds, soy sauce, sushi, vegetables, vegetarian
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