Vegetable Sushi

Serves 4 | Prep Time 20 minutes | Cook Time 5 minutes

Ingredients

Directions

Bring the water to a boil. Remove kale stems and set aside. When water is boiling, blanch the whole kale or turnip leaves for 1 minute. Remove, quickly rinse under cold water and drain. Blanch the kale stems for 1 1/2 minutes. Remove, rinse and drain. Blanche the carrot strips for 1 1/2 to 2 minutes, remove, rinse and drain.

Take a bamboo sushi mat, set it on a cutting surface. Place a sheet of sushi nori on the mat with the rough, dull side facing up. Take three whole kale leaves, one or two stems and one or two carrot strips, and place them on the nori so that they cover the bottom half of the nori sheet. Evenly spread 1 tsp of chopped ginger or daikon in a straight line across the center of the kale leaves, covering the width. Sprinkle 1 teaspoon of Eden Shake across the width of the kale. Roll up in a jelly roll fashion, just as you would if making rice sushi, pressing firmly with your fingers. Pull the mat back toward you, as you roll, so as not to roll the mat up inside with the vegetables. When completely rolled up, wrap the mat completely around the nori roll and squeeze gently to remove excess liquid. Remove the mat and place the roll on the cutting surface. First cut the roll in half. Then cut each half in half, then each quarter in half. You should now have 8 slices of vegetable sushi. Repeat above steps until all ingredients have been used. Arrange on a serving platter.

Carrots, cut in long strips and blanched can be placed on top of the kale leaves before rolling for a more colorful effect.

Nutritional Information

Per serving: 41 calories, 1g fat (25% calories from fat), 2g protein, 6g carbohydrate, 1g fiber, 0mg cholesterol, 94mg sodium