Carb Free Vegan Sushi Recipe
Makes 150 cals
1 Small slice Avocado (palm size)
6 inches carrot
2 florets of cauliflower
1 tsp miso paste
1 tsp wasabi
1 tsp white wine vinegar
1 medium sheet sushi nori
1 tsp salt
1 Tbsp Soy sauce
1 Tbsp Pickled ginger
Grate the parsnips and cauliflower. Add the salt, miso, mirin (vinegar). Mix thoroughly.
Slice the cucumber into 1 cm thick strip. Score and peel the avocado into strips.
Spread thinly the parsnip mix on the sushi nori. Leave a 1-inch gap around the sides.
Place the carrot, cucumber and avocado into the centre. Dampen the edges of the sushi nori with a little water.
Now roll as tight as possible.
With a wet knife slice the such into inch thick pieces.
Serve with the wasabi, ginger and soy.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks