How To Roll Raw Vegan Sushi with Parsnip Rice

In this video, I’m going to show you how to roll raw sushi with a rolling mat. The full recipe and instructions are in my Chef Home Study Course.

But for now, just enjoy this video — it’ll show you the full rolling technique.

  • Untoasted nori sheets
  • Parsnip rice
  • Shiitake mushroom strips, marinated in wheat free tamari, olive oil and apple cider vinegar
  • Enoki mushrooms, not marinated
  • Preserved lemons
  • Microgreens or salad leaves
  • Avocado
  1. Lay your nori sheet on a rolling mat with the long edge going left to right.
  2. Add a good amount of the parsnip rice to the nori sheet so it covers the sheet about a third of the way up, right to the edges.
  3. Gently flatten this down with your hands.
  4. Place avocado strips all the way along the rice in one line, slightly overlapping and over hanging the edges.
  5. On top of that, place the enoki mushrooms, shiitake mushrooms and greens.
  6. To roll, lift the egde of the mat with your thumbs, hold the filling in place with your fingers.
  7. Then roll everything forward into a roll, pulling the lead edge back to you to make it tighter.
  8. When it’s nice and tight, take the end of the rolling may out, whilst rolling the sushi forwards.
  9. Wet the remaining visible egde of the nori with water and complete the rolling to seal it.
  10. Leave for 30 seconds or so, which will enable the nori to soften, making it easier to cut.
  11. Cut into bitesized pieces with a sharp knife.
  12. Serve with some wheat-free tamari.

Related: Raw Parsnip Rice

Russell James

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March 3rd, 2010