- Yield: 3 maki rolls or 18 pieces
- Preparation Time: 30 Minutes
For the Rice Substitute
- 1 kohlrabi
- 4 parsnips
- 1 tbsp tamari
- 1 tbsp ume vinegar or apple cider vinegar
- 1 tsp cold-pressed sesame oil
- 3 nori sheets, raw
For the Filling (your pick of vegetables)
- 1 avocado
- 1 carrot
- 1⁄2 cucumber
- 4 radishes
- 1 handful of snow pea pods
- 3 scallions
- 2 tbsp takuan (pickled daikon radish)
- 1 tsp wasabi or grated horseradish
- 3 tbsp white sesame seeds
How to Make It
- Peel the kohlrabi. Place it into a food processor, and blend it until it is the size of grains of rice. Transfer the kohlrabi to a bowl. Repeat this step with the parsnips. Add the parsnips to the kohlrabi, add the liquid ingredients, and stir.
- To make the filling, first prepare the vegetables you have chosen (for example, remove the avocado pit, or seed the cucumber) and slice them into thin strips about 1⁄4 in (1⁄2 cm) in diameter.
- Place a nori sheet on the bamboo mat. Cover it with a layer of the ricelike mixture about 1⁄4 in (1⁄2 cm) thick. Leave an edge free along the top the thickness of a finger. Press down firmly on the chopped mixture using the palm of your hand.
- Spread a horizontal line of wasabi or grated horseradish along the center of the “rice.” Place several pieces of vegetables of your choice on top, and sprinkle them with a few sesame seeds. Moisten the free edge with a bit of water. Using the bamboo mat, roll up the nori sheet from bottom to top, pressing down lightly as you do so. Repeat with the other sheets of nori. Don’t give up if the first rolls are a bit lopsided and bent—it takes a bit of patience. With practice, your rolls will turn out beautifully.
- Using a sharp knife, slice the rolls into pieces as thick as you like. For authentic sushi size, cut the roll in the middle, and then divide each half into thirds. This gives six pieces per roll.