Kris Carr

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Vegetable Sushi Maki Rolls

Vegetable Sushi Maki Rolls


  • 1 nori sheet
  • 1/4 cup Sesame Root Rice (see below) (or cooked short-grain brown rice)
  • 1 red pepper, julienned
  • 1/4 cup daikon sprouts
  • 1 cup shiitake mushrooms, thinly sliced and marinated for a few minutes (equal parts wheat-free tamari and olive oil)


1. Place nori on a sushi mat. Spread the root rice evenly on a nori sheet, but be sure to leave about half an inch around all the edges. Press the root rice firmly against the nori.

2. Stack red peppers, daikon sprouts, and shiitake mushrooms over the root rice in one long strip across the center.

3. Now it’s time to rock and roll. Starting at the edge closest to you, begin rolling up the mat with nori using both hands. As you roll, tuck and press the nori with your fingertips to keep the roll tight.

4. Roll until you’ve reached the last inch of bare nori, wet the nori with a dab of water, and press the edge to seal your roll.

5. Slice each maki roll in 6 to 8 pieces.


Sesame Root Rice

(4-6 servings)


  • 2 cups peeled and chopped parsnips (other options: carrots, kohlrabi, beets, jicama, or cauliflower)
  • 3/4 cup raw pine nuts
  • 1 1/2 tablespoons flax oil
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons minced green onion or chives
  • 2 tablespoons black sesame seeds


1. In food processor, pulse the parsnips and pine nuts until finely minced (white rice consistency).

2. Pour mixture in bowl, and add flax oil, sesame oil, salt, pepper, onion, and sesame seeds, mixing well.

Psst… For more delicious plant-powered recipes, pick up a copy of Crazy Sexy Kitchen today!

Photo Credit: Andrew Scrivani 

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