Raw jicama has sweet succulent apple like fruity taste. Fresh tubers can be cut into cubes/sticks and sprinkled with lime juice, salt and dressed with olive oil and paprika or ground chili pepper. Jicama also is used in salads, slaw, stews, stir-fries, soups…etc. It mixes well with other common vegetables and fruits like orange, pineapple, apple, mango, carrot and green beans. Jicama is one of the very low calorie root vegetables; carrying only 35 calories per 100 g. However, its high in dietary fiber, anti-oxidants, and are rich in vitamin C, magnesium, copper, iron and manganese. Jicama rice is such a great rice substitute and goes perfectly with the marinated mushrooms in this raw sushi recipe!
- 1 medium jicama, peeled,roughly chopped
- 1 tsp sea salt
- 2 tsp rice wine vinegar
- 1 cup shiitake mushrooms, cut into strips
- 1½ Tbsp sesame oil
- 1½ Tbsp tamari
- 3 raw (untoasted) nori
- 2 cucumbers, julienned
- 1 avocado, sliced
- ⅛ red cabbage, sliced
- sunflower sprouts
- Place the jicama in a blender or food processor and pulse until there are small pieces about the size of rice.
- Place your jicama rice in a nut bag and strain out all the excess water.
- Place the jicama in a mixing bowl and add the remaining ingredients.
- Combine mushrooms, sesame oil and tamari in a bowl and allow to marinate for at least 10 minutes. Place a sheet of nori on a bamboo mat with the shiny side down.
- Spread a thing layer of "rice" over the bottom half of the sheet.
- Assemble filling ingredients in the roll.
- Use the rolling mat to get a nice tight roll. Seal the nori with the liquid sauce from your mushrooms.
- Use a sharp knife to cut the roll into 8 pieces. Repeat 2 times.