Raw Food: Maki Sushi Recipe

If you’re looking for a fun way to bring the fresh flavors of raw food into your world, why not start out with vegetable sushi? It’s a fun project that looks great and tastes even better. Here is Judita Wignall’s Vegetable Maki Sushi recipe from her book Going Raw. And just because you guys are awesome, I’ve also included the video tutorial.

Vegetable Maki Sushi

These fresh, crunchy rolls are as much fun to make as they are to eat.

Sesame-Ginger Dipping Sauce:
1/4 cup (60 ml) tamari
2 tablespoons (30 ml) brown rice vinegar
2 teaspoons agave nectar
1/2 teaspoon grated ginger
1/2 teaspoon sesame seeds

Maki Sushi:
3 cups (390 g) chopped jucama
6 sheets untoasted nori
1 cucumber, peeled, seeded, and cut into sticks
1 red bell pepper, cut into thin strips
2 avocados, sliced
2 cups (100 g) alfalfa, or other similar sprouts

Preparing the Dipping Sauce:
Whisk all the ingredients together in a small bowl.

Watch the video tutorial with Judita to learn how to make the sushi:

Going Raw by Judita Wignall

Go raw, get radiant, start a revolution!

A raw-food diet is a healthful way to detox, clear up your skin, shed a few pounds, and feel radiant. But who has time to track down hard-to-find ingredients and whip up labor-intensive recipes every day? (Hint: not you!) So what’s the best way to start? Going Raw gives you everything you need to start enjoying the benefits of a raw-food lifestyle, all in this gorgeous guide.