Makes 2 – 3 Nori Roll-UpssIngred
1 c. Daikon sprouts
1/2 cup each:
- Sunflower sprouts
- Lentil sprouts
- Adzuki bean sprouts
- Garbanzo bean sprouts
1/2 cup each of julienned or thinly sliced:
- Seeded cucumbers
- Green onion
- Cilantro or other fresh herbs of your choice
On one sheet of Nori, place approximately 1/3 of the daikon sprouts so that they form a “mat” .
Place 5 or 6 sunflower sprouts at the top and bottom, leafy side out.
Between the sprout stems place carrots, cucumber and green onion, then add layers of sprouted adzuki, garbanzo and lentils. Use enough to make a respectable sized sushi roll. Top it all off with some cilantro and roll using a sushi mat or by hand. Then roll in another sheet of Nori. This adds an extra layer of strength and nutrition to your nori wrap since the rice has been replaced by the sprouts.
Serve with soy sauce, wasabi and pickled ginger.
This is easier to eat like a wrap, not sliced like sushi. Dip ends into soy and wasabi and munch away.