4 Nori Sheets
2 teaspoon mellow white miso
1 avocado thinly sliced
1/2 cucumber, seeded and julienned
1/2 red bell pepper, julienned
2 green onions, cut lengthwise into thin strips
1 1/2 cup carrots, julienned
1 1/2 cup of sprouts (sunflower, alfalfa, clover or microgreens)
Sesame Seeds (optional)
Nama Shoyu for dipping (optional)
To Make Rice:
1. Put the chopped jicama into the food processor, pulse chop the jicama until you get a rice consistency. Drain excess liquid out of both using a fine mesh strainer. Set jicama aside and repeat this process with the parsnips. Transfer the jicama and parsnips to a bowl and add the vinegar, agave and sea salt.
1. Place one sheet of nori, shiny side down on a bamboo sushi mat.
2. Spread 1/2 teaspoon of the miso in a long horizontal strip along the bottom quarter of the nori sheet, getting it as close to the edge as possible.
3. Spread 1/4 of the rice over the bottom third of the sheet going all the way to the edge of the sheet. Onto the rice, add cucumber, red bell pepper, green onion, shredded carrots, sliced avocado, and sprouts keeping the ingredients in a long narrow pile.
4. Fold the edge of the nori closest to you over the filling. Gently roll the nori away from you and tuck the filling back with your fingers. Continue to roll the nori tightly and evenly into a firm, snugly wrapped roll.
5. Before completing the roll, seal the exposed edge of the nori with a little water.
Cut the roll into desired widths with a knife. Arrange on a plate and serve with a small bowl of Nama Shoyu with a squeeze of lemon. For gluten free, you could use Tamari. Sprinkle sesame seeds over the cut pieces of roll (optional).