Instead of sticky white rice this “sushi” roll is made with a parsnip almond rice. The texture you get with the parsnip makes rolling in seaweed a breeze. It is fluffy and sweet like your traditional sticky rice, which often has sugar added to it after its been cooked.
3 cups raw parsnip
1/2 cup almond
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon sea salt
Add everything to a food processor and pulse until you get a rice like consistency, it should be fluffy and sticky, but try not to over blend.
I rolled mine with apple, cilantro, carrot, yellow bell pepper, Serrano chili, flax crusted “onion rings”, pickled red cabbage and mooring leaves.
You can stuff yours with whatever you like, such as avocado, zucchini, mushroom or sprouts.