RAW SUSHI MAKI ROLL

I love vegetarian sushi and for two years I have tried to introduce it to our daughter without luck. But, the other day things changed; on the way home from nursery school she asked ME to make her sushi for dinner!!!!!
So, I found and easy and quick recipe & we made it together.
The result: SHE LOVED IT!  I had to do the same dish agin after two days!

The only thing is that she doesn't like avocado so I made without it. But you can feel free and let your imagination flow and put whatever vegetables you like!

RAW SUSHI MAKI ROLL

"Rice":

- 1 or 2 parsnip depending on their size (you can use even cauliflower florets if you like)
- 1 or 2 Tbsp to pine nuts
- 1,5 Tbsp sesame oil
- 1 tsp apple cider vinegar
- 1 tsp black sesame seeds (optional)
- 0,5 tsp himalaya salt

Mix everything together in a food processor until it has a rice consistency. Use this instead of rice when rolling maki roll.

Vegetables:

- Red pepper
- Cucumber
- Carrot
- Avocado
- Sprouts

- 2 to 3 nori sheets

On the nori sheet spread 1/3 cup "rice" evenly be sure to leave a bit of space on top for rolling, continue to assemble with vegetables that you have chosen stacking in center, tuck and roll. (You can use the bamboo mat as I did to roll easier).
Slice into peaces with a really sharp knife and serve with shoyu and wasabi.