Grain-free sushi rolls filled with minced parsnip, cucumber, and carrots. Served with coconut aminos. This recipe is gluten-free, vegan, and paleo!
Finely minced turnip, parsnip (as shown in our picture), or radish (for a spicier version)
Carrot cut into long thin slices
Celery cut into long thin slices
Cucumber cut into long thin slices
Avocado, mashed or sliced
Instructions 1. Use a cheese grater, food processor, or knife to make parsnip “rice” and squeeze out excess moisture with paper towel.
2. Slice veggies into small sticks
3. Layer the "rice” and veggies on the non-shiny side of nori wrap
4. Roll up the sushi, and dab some water on the edge of the nori before rolling completely over to help it stick together.
5. Enjoy with soy sauce or tamari, fresh ginger, and wasabi!