Zucchini Sushi Rolls

This recipe from Laila Ali puts a unique vegan spin on sushi rolls.

Zucchini Sushi Rolls

This recipe from Laila Ali puts a unique vegan spin on sushi rolls.

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 4

Ingredients:
½ cup cashews, soaked overnight in water
1 tablespoon of sesame oil
3–4 zucchini (each yield 6–8 slices)
2 carrots, sliced into match sticks
1 cucumber, seeds removed and sliced into match sticks
4 medium red peppers, sliced
1 avocado, peeled and sliced
1 small batch of cilantro

Steps:

  1. Drain cashews and put into food processor with sesame oil
  2. Process until cashews are a soft paste but still have some texture


Note:
Depending on how long the cashews were soaked, you may need to add a tablespoon of water to get the right consistency. 

  1. Chop the ends of the zucchini and use a vegetable peeler to peel them into long thin strips
  2. Lay zucchini strips flat and add a small spoonful of cashew mixture onto one of the ends of zucchini
  3. Add a few matchsticks of veggies, avocado and a couple of pieces of cilantro
  4. Roll up and enjoy!


Chef Tip:
Soaking the cashews in water for a few hours or overnight will help soften them and make it easier to process them. You can skip this step if you are short on time.