"Rice" (Jicama)...
Creates: 10 Rolls, 60 pieces
Prep Time: 20 minutes
Tools Required: Food Processor
Coconut "Rice"
1 small to medium sized Jicama*
1 Tbsp coconut butter
Peel and process jicama to rice size granules. Add to mixing bowl and
stir in coconut butter. Makes 4-6 cups.
Nori Rolls
10 sheets dried nori*
4-6 cups coconut "rice"
1 medium cucumber, julienned lengthwise
2 Tbsp liquid aminos (veg based soy sauce)
Place 2 Tbsp "rice" on one end of sheet of nori. Top with cucumber
slices. Roll to seal. (I use a little dish of warm water and my
fingers to blot water along the edge to create a good seal).
Slice roll into 6 even pieces, or as preferred for desired size.
Continue rolling all 10 sheets.
Plate and serve with dipping bowl filled with liquid aminos.
Additions: avocado, sesame seeds, curry paste or powder, jalepenos
* a starchy and crisp Mexican root vegetable with a flavor resembling
the cross between a mild apple and potato. Found in most grocers.
* sun-dried seaweed pressed into sheets and used for rolling sushi.
Found in the Asian food isle of most grocers.
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