Raw Sushi Roll with Shitake Mushrooms

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!

Ingredients

• 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

Instructions

1. Place the jicama in a blender or food processor and pulse until there are small pieces about the size of rice.
2. Place your jicama rice in a nut bag and strain out all the excess water.
3. Place the jicama in a mixing bowl and add the remaining ingredients.
4. 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.
5. Spread a thing layer of «rice» over the bottom half of the sheet.
6. Assemble filling ingredients in the roll.
7. Use the rolling mat to get a nice tight roll. Seal the nori with the liquid sauce from your mushrooms.
8. Use a sharp knife to cut the roll into 8 pieces. Repeat 2 times.

Notes

The jicama juice that you squeeze out of your “rice” is very mild and sweet. So tasty! You can drink this juice by itself or add it to your juices.