Cucumber-Zucchini Sushi

For a long time, I wasn't a big fan of sushi at all, but that changed when I discovered and created raw vegan versions. Sushi in a whole new dimension.

No white rice lacking nutrients, no empty calories, and above all, no dead fish contaminated with heavy metals and caught or farmed under unimaginable conditions.

We really don't need that to enjoy sushi.

There is already a sushi recipe on my blog, but this one is completely different—a real game changer, if you know what I mean.

The rolls are not only healthy and delicious, but also look beautiful, making them the perfect finger food for buffets, parties, birthdays, holidays, etc. They are also the perfect choice for a spring picnic. I love dipping the rolls in my delicious pumpkin seed dip and then enjoying them to the fullest. You can find the recipe for the dip here.

Now I don't want to keep you in suspense any longer, so here is the recipe.

Serves 2

Raw Vegan Sushi Rolls

Preparation time: 15 minutes
Total time: 15 minutes

Ingredients:

• 2 cucumbers or zucchinis (or one of each)
• ½ beetroot
• 1 carrot
• 1 handful of red cabbage or Savoy cabbage
• ½ parsnip
• 2-3 stalks of green asparagus
• 1 handful of sprouts (broccoli, alfalfa, radish sprouts...)

Preparation:

1. Cut the cucumbers/zucchini in half crosswise or even into thirds, depending on their size. Use an apple corer to hollow out the cucumbers/zucchini, reserving the inner flesh for the dip. Cut all the remaining vegetables into fine strips and use them to fill the hollowed-out cucumbers/zucchini. Then cut the filled cucumbers/zucchini into rolls about 2 cm thick. Serve with a dip of your choice (I recommend my pumpkin seed dip).