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Raw Sushi Rolls with Jicama Rice and Shitake Mushrooms

Posted in Breakfast and Brunch on 2015-04-28
Raw Sushi Rolls with Jicama Rice and Shitake Mushrooms
Difficulty 5 minutes Serves 3 rolls
If you've yet to discover the wonders of jicama now is the time. Jicama is a deliciously crunchy and juicy root vegetable with a slightly sweet and refreshing flavor, and when processed into finely shredded pieces can be used as an incredible rice substitute in raw sushi recipes. This version by Lena of My Pure Vegan Food combines jicama rice, fresh veggies, avocado and more with marinated shitake mushrooms, a combination that proves to be positively delicious. Enjoy!


1 medium jicama, peeled,roughly chopped
1 tsp sea salt
2 tsp rice wine vinegar
1 cup shiitake mushrooms, cut into strips


Place the jicama in a blender and pulse until there are small pieces about the size of rice.
Place your jicama rice in a nut bag and strain out all the excess water.
Place the jicama in a mixing bowl and add the remaining ingredients.
Combine mushrooms, sesame oil and tamari in a bowl and allow to marinate for at least 10 minutes.
Place a sheet of nori on a bamboo mat with the shiny side down.
Spread a thing layer of "rice" over the bottom half of the sheet.
Assemble filling ingredients in the roll.
Use the rolling mat to get a nice tight roll.
Seal the nori with the liquid sauce from your mushrooms.
Use a sharp knife to cut the roll into 8 pieces.
Repeat 2 times.

The jicama juice that you squeeze out of your