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Ingredients (per person)



• 1 dehydrated nori sheet (or toasted if you can't

        find dehydrated)

• 2 romaine lettuce leaves

• 4 thin red pepper strips

• 3 slices of avocado

• 3 cucumber strips

• 1/2 cup sprouts

• 1/2 cup shredded carrot 

• 4 slices of tomato (optional)

• Ginger Pate (recipe below)

• Mango spread (recipe below)

• Carrot sauce for dipping (recipe below)

 

What to do

 

To start: Soak mango in water in one bowl and soak cashews in water in another bowl. Soak for one hour.



One hour later, make pate, mango spread and carrot sauce. Recipes below. Easy to make.



On a dry surface, lay out nori sheet. Spread mango sauce over bottom 1/4. Then cover the mango sauce with lettuce leaves, leaving about 2 inches at the top of the sheet uncovered.

 

Fill lettuce with a mounded layer of pate.



On top of the pate, place red pepper, avocado, cucumber, tomato and shredded carrot. Top with sprouts.



With a bowl of water beside you, lightly wet the top uncovered nori sheet, the top 2 inches. Start rolling the nori, making sure it is tight. The nori roll should stick together. Use a sharp knife to cut the roll. I held the sushi together with the sushi bamboo mat and cut along the edge, using a small sawing motion for cutting the sushi roll. (The first roll is always the ugliest until you get the hand of your own technique) Dip each piece into the carrot sauce. Enjoy!