Sushi! From Girl Gone Raw

Ingredients

Wrappers:
• 4 sheets of Nori (look for the untoasted kind)
Filling:
• 1 cup of cashews (soaked for 2 hours) or almonds (soaked overnight)
• 1 carrot
• 1 stalk of celery
• 1 minced scallion
• 1 tsp fresh grated ginger
• sea salt to taste (1/4 tsp)
Veggies to Roll:
• 1 carrot
• 1 avocado
• 1 red pepper
• 1 cucumber
• 1 cup fresh basil
• 8 springs of cilantro
• ½ cup of sprouts
Dipping Sauce:
• 3 Tbs nama shoyu
• 1 Tbs olive oil
• 1 Tbs tahini
• grated garlic or ginger - optional

Instructions

Filling:
1. Chop carrot, celery & scallion into chunks & pulse them in food processor.
2. Add cashews, ginger, sea salt & blend.
Veggies:
3. Julienne carrot & cucumber
4. Slice avocado & pepper into strips.
5. Chop fresh basil.
6. Have veggies ready for assembly.
Rolling:
7. Place nori sheets on clean dry surface with the glossy side facing down.
8. On the side closest to you, 1 inch in, place a strip of filling 2-3 inches wide & pat it down with your hands.
9. Add all of your veggies on top of the filling.
10. With dry hands, roll the sushi up and over the filling, trying to keep your roll as tight & uniform as possible.
11. Wet the edge of the nori roll with a little water or with a slice of cucumber to seal the edge.
12. Slice into bite sized pieces with a sharp knife.
13. Repeat for each roll.
Dipping Sauce:
14. Wisk ingredients together & dip your sushi in it! YUMMY!