Prep time: 15-30 min, depending on how long it takes you to slice the veggies. This whole recipe only takes us about 15 min.
"RICE": Grate/shred Jicama or Cauliflower, mix in some fresh or dried Dill (optional). If you are using Jicama, you need to strain it because it is too watery and will make your sushi fall apart. Place shredded Jicama in a cheese cloth, or some other straining device, then ring it out till it is as dry as possible.
FILLING: Any veggies of your choice. We used sliced cucumbers, carrots, red pepper, cilantro and sprouts.
SAUCE: Fresh coconut water (you can use plain water if you don't have coconut), Dried apricots, fresh ginger.
Sauce: Put coconut water in blender (you want the sauce to be creamy so we don't add a ton of coconut water but you can put in as much as you would like and add more as you go). Then place desired amount of dried apricots in water and allow to soak for how long it takes you to prep the veggies and sushi. Then grate in some fresh ginger(to taste). You don't need a ton of ginger, just put a small amount in at first and then keep adding to your liking. Blend to desired consistency, adding more coconut water, apricots or ginger as you want.
Instructions: Place Sushi Nori sheet on a piece of saran wrap on top of your cutting board. Spread your "rice" on the nori sheet then top with your veggies. Roll the sheet into a long tube, then slice into small rounds. Dip in sauce and ENJOY!!!
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