Cucumber Carrot Maki with Parsnip Rice
4.4(92 ratings)Parsnip makes a raw sushi rice with a natural sweetness and a pleasantly firm, almost sticky texture once pulsed with pine nuts. It holds together better than cauliflower, which makes it a great choice if you are new to rolling maki. Keep the carrot and cucumber matchsticks thin so the rolls stay slender and slice cleanly.
- Hands-on
- 35 min
- Total
- 35 min
- Serves
- 3
- Level
- Moderate
Method
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Step 1: Pulse the parsnips in a food processor until they break down into rice-sized pieces, then add the pine nuts, vinegar, coconut nectar and salt.
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Step 2: Pulse again until the mixture is sticky and holds together when squeezed, taking care not to process it into a paste.
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Step 3: Place a nori sheet on a bamboo mat, press a thin, even layer of parsnip rice over the lower half and sprinkle it with sesame seeds.
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Step 4: Lay a few cucumber and carrot matchsticks in a line across the rice and roll the nori up firmly, sealing the edge with a dab of water.
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Step 5: Rest the rolls seam side down for a few minutes, then cut into 1-inch pieces with a sharp wet knife and serve with coconut aminos.
Same technique, different aisle
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