Sushi

- Ingredients:

1 jicama

1 TBSP rice vinegar

1 TBSP sweetener (maple or agave or whatever you prefer)

raw nori sheets

1 avocado sliced

1 carrot sliced

1 stalk celery sliced

1/2 cucumber sliced

2 mushrooms sliced and marinated in equal parts lemon or lime juice and soy sauce or braggs or nama shoyu (your choice too)

jalapenos sliced (optional)

sprouts

bell pepper sliced

green onion chopped small

sesame seeds (optional)

- Directions:

1. Cut jicama in cubes and process in food processor until “rice” texture. When done place in a strainer and press to release the extra water.

2. Put chopped jicama in a bowl, and add a mix of the rice vinegar and the sweetener. Mix well.

3. Lay a piece of nori on sushi mat with the shiny side down and place about 1/2 cup of the jicama on the nori, and spread it with your hands leaving about half of the nori uncovered at the top.

4. Place sliced vegetables on top of the jicama, and then start rolling on the jicama covered side. Make sure is tight. To seal it lightly wet the end of the nori and press.

5. Let your sushi rolls sit for a few minutes and then with a wet knife cut you rolls to your desired thickness. Serve with some soy sauce and some wasabi.