Natural Living Cuisine

Prep

Wash vegetables well. Click here for instructions on how to clean and prepare Beetroot | Celeriac | Kale.

Cut kale into thin strips. Julienne beetroot and celeriac. Cut avocado in half; reserve one-half for another use. Cut avocado lengthwise into ½ inch strips. Cut red onion into thin strips and separate shards. Remove rosemary leaves from sprig.

Assemble Using A Sushi Mat

Lay sushi mat on a dry, flat surface. Place 1 nori sheet on the mat with the shiniest side down and the longest edge coming right to the bottom edge of the sushi mat. One inch up from the edge of the nori horizontally lay julienne celeriac and beetroot, some kale strips, a single line of red onions and rosemary leaves across nori roll.

Starting from the edge closest to you, roll the sushi mat away from you, around the vegetables. Use your fingers to wrap the nori tightly around the vegetables. When the leading edge of the mat completes the first roll and touches the vegetables, stop, and pull the leading edge of the mat up. Use your fingers to keep the nori roll tight. Using the small bowl of water, moisten this end with water using your fingertips or a pastry brush. If using a bamboo mat tightly around the nori roll and gently squeeze the roll with your hands several times to ensure a tight roll. Gently tuck any vegetables that are sticking out at either end of the roll.

Without Sushi Mat

Lay raw nori sheet on a cutting board or clean, dry, flat surface. One inch up from the edge of the nori horizontally lay julienne celeriac and beetroot, some kale strips, a single line of red onions and rosemary leaves across nori roll.

Starting from the edge closest to you, take the edge of the nori roll, begin rolling away from you, around the vegetables. Use your fingers to wrap the nori tightly around the vegetables and continue rolling until you reach the uncovered edge of the nori. Using the small bowl of water, moisten this end with water using your fingertips or a pastry brush. Roll tightly and squeeze gently to secure edges. Gently tuck any vegetables that are sticking out at either end of the roll.

Serving

Immediate serving: Wet the blade of a well-sharpened knife. Cut the nori roll into desired sizes or keep it whole. Cut in half then cut the half in half. I cut the roll in thirds to get 3 nice size pieces. Arrange nori rolls on a plate and serve with a dipping sauce.

If preparing in advance: Store prepared nori rolls in an airtight container. Cut just before serving.

Extra Ingredients

Store extra nori sheets in an airtight container. Keep extra vegetables in an airtight container and refrigerate.

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Tools for This Recipe

• Knife
• Vegetable peeler
• Cutting board
• Small bowl of water
• Sushi Mat, optional
• Bamboo Mat, optional
• Pastry Brush, optional

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