Raw Food Rolls

An alternative filling for sushi rolls, for anyone who'd rather skip the rice.

Recipe author

Servings:

Buckwheat (green)

Carrots (1 large or several small)

Olive oil (flaxseed oil is ideal, but it's not an option here; olive oil works fine too)

Nori

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 9 g

Fats 7 % 4 g

Carbohydrates 78 % 45 g

241 kcal

GI: 4 / 96 / 0

Cooking method

Step 1:

Soak the buckwheat overnight. You can also sprout it.
Step 2:

Grate the raw carrot on a fine grater.
Step 3:

Combine the buckwheat and carrot and purée the mixture in a blender. Drizzle in a little oil and mix well again.
Step 4:

Spread the filling onto the nori and roll it up. You can add cucumber, bell pepper, or avocado cut into strips and placed down the center. These rolls also pair well with sesame seeds. Don't slice the finished rolls right away — cover them with plastic wrap and refrigerate for an hour so the nori softens a little. Enjoy!