INGREDIENTS NEEDED:
CARROT PULP SALAD:
- 1.5 cups of carrot pulp (after running through the juicer)
- 1/2 red or green bell pepper, finely chopped
- 2 tablespoons of dill pickle, finely chopped
- 1/4 cup of purple onion, finely chopped
- 1/2 cup of fresh herbs (cilantro, parsley, and/or dill)
- 2 tablespoons of celery, finely chopped
- cracked black pepper & pink Himalayan salt to taste
- your desired amount of cayenne pepper (for additional spice -- optional)
- 1/2 cup of Danielle's Creamy Onion Ring Sauce (click HERE for the recipe)
OTHER INGREDIENTS NEEDED:
- Options to add to your rolls: sprouts, sliced tomatoes, avocado, chopped lettuce
- coconut aminos (to dip)
- sushi nori sheets
DIRECTIONS:
In a large bowl, mix all carrot salad ingredients until thoroughly combined.
Layer carrot salad on half of the nori sheet, then your desired toppings, and roll like a sushi pro, starting from the side that has the salad. At the opposite end, add a bit of water with your finger tips to "glue" your roll together.
Using a knife of your choice, cut into 1 inch rolls.
Serve with coconut aminos, and/or even a mango hot sauce!
I topped mine with papaya seeds.
🎥 TO WATCH A STEP-BY-STEP VIDEO ON HOW THIS DISH IS MADE, CLICK HERE.
