A plate of nothing but raw vegetables, this jicama sushi makes an interesting alternative to an ordinary salad bowl.

raw vegan jicama sushi

4 raw nori sheets
3-4 cups peeled and cubed jicama
1 english cucumber
1 avocado
1 teaspoon fresh lemon juice
1 bunch chives
handfull of beet sprouts
optional finely chopped edible rose petals for decoration


Pulse peeled and cubed jicama in a food processor until it turns into a rice like texture. Use a towel or cheese cloth to squeeze out as much liquid as possible. Set aside.

Cut the cucumber into thin strips. Set aside.

Slice the avocado and toss with fresh lemon juice. Set aside.

Finely chop most of the chives leaving a few sprigs for decoration.

Start making the rolls by placing a nori sheet rough side up on a bamboo sushi mat. Spread ¼ of the jicama rice over the nori sheet leaving ½-¾ inch on the sealing side.

Place strips of cucumber, sliced avocado, chives and sprouts (leaving some for decoration) in a line over the jicama and roll like regular sushi. Decorate with chive sprigs and beet sprouts. Cut, plate and sprinkle with optional chopped rose petals.

Makes 4 rolls.

Photography by Philip Blankenship.