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
- Lay your nori sheet on a rolling mat with the long edge going left to right.
- 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.
- Gently flatten this down with your hands.
- Place avocado strips all the way along the rice in one line, slightly overlapping and over hanging the edges.
- On top of that, place the enoki mushrooms, shiitake mushrooms and greens.
- To roll, lift the egde of the mat with your thumbs, hold the filling in place with your fingers.
- Then roll everything forward into a roll, pulling the lead edge back to you to make it tighter.
- When it’s nice and tight, take the end of the rolling may out, whilst rolling the sushi forwards.
- Wet the remaining visible egde of the nori with water and complete the rolling to seal it.
- Leave for 30 seconds or so, which will enable the nori to soften, making it easier to cut.
- Cut into bitesized pieces with a sharp knife.
- Serve with some wheat-free tamari.
Related: Raw Parsnip Rice
30 thoughts on “How To Roll Raw Vegan Sushi with Parsnip Rice”
Russell, you and your food are gorgeous and we love you !
Aww, thanks, Ali
Such an amazing video!!! By the way, coud you please tell me alternatives to parsnip rice? Thank you for sharing your knowledge with us.
I wish you all the best,
Hi Javier, yes, you could use cauliflower, jicama or daikon radish.
How do you make preserved lemons?
The recipe and method for preserved lemons can be found in my homestudy course, or you can find the recipe with a bit of ‘Googling’.
Great video, thanks! What did you marinate those mushrooms in?
Tamari, olive oil and lemon juice.
This is my first time i visit here. I found so many entertaining stuff in your blog, especially its discussion. From the tons of comments on your articles, I guess I am not the only one having all the leisure here! Keep up the good work.
Looks wonderful! Thank you,
Russell, I just want to say you are doing a fabulous and inspiring job with all your raw recipes. I have added a link and recommendation to your site from my raw food detox healing retreats website http://www.healingretreats.net …where we do use afew of your receipes, giving you credit of course !!
So you have a links or friends directory and would you consider adding us?
Raw Food, juice fasting, yoga, healing retreats in Egypt and the UK with Sandra Hillawi http://www.healingretreats.net
Wow, this video was so helpful!! I've always loved sushi but could never figure out how to roll it myself. It was always a big sloppy mess. You've just totally demystified it for me! Thanks so much for making these videos.
Great Vid ! A tip, after each cut of the knife, rinse under hot water, so no residue on the knife, it will make cutting even easier ! My sushi always comes out huge, like the fact that your's are very dainty..:-)
Hello,I like sushi,enjoyed the presentation. Especially the idea to use Parsnips,and combinations of veggies.
This video is very, very, very helpful. I have spent years rolling sloppy sushi rolls. It wasn't any easier when I bought my sushi mat. I didn't know how it worked. It's funny, I had the woman at the sushi department at whole foods teach me how to roll and I still had sloppy rolls. Thanks for the video!
Nice demonstration, but could you make the music a little less loud? You are so softspoken that it’s difficult to hear you over the music. Otherwise, A+ – thanks!
From Russell: Thanks, Peg 🙂 Not sure where you’re hearing the music from because there isn’t any on the clip after the initial opening sequence.
I’ve always loved how informative and knowledgeable your instructions are. You tell all the details required, but simply, and unhaughty. Not to mention I think your recipes are always the most beautiful and delicious.
Ah-Ha! All this bloody time I have been using my sushi mat wrongly – no wonder everything falls, out, gets squashed and looks like a disaster – can’t wait to try it the right way. Thanks so much for the demo.
How exciting – I get to eat tidy nori rolls…
PS. Come to the States (East Coast) and teach us ex-pats ‘The Art’.
Hey I am always making ‘raw’ sushi, but this is a great way to demonstrate to people how to get onboard. Have already forwarded it to quite a few peeps already 🙂
I’m so happy I stumbled upon this super fabulous site!!! Where do I find how to make the parsnip “rice” and the lemon strips for this recipe? Keep up the *fantastic* work you’re doing!!!
From Russell: Thanks, Marianne. Those you can find demonstrated in my homestudy program, releasing soon. You can sign up here to get more info when it’s available http://eepurl.com/feQO
ThankzZZ Russel, This is great.Oh did I say great? I meant to say fabulose.
This is wonderful, finally I understand how to make nori rolls, thank u!
Great job. Thank you and thank you for all of the great recipes from your web site. You make some of the best food I have ever seen.
Beautiful! Am I missing something? Is there a recipe for the sushi rice?
Very nice rolling demonstration. I have been muddling my way through it for years. Now I can do it properly. How do you make preserved lemons?