These savory Avocado Sushi Rolls with Parsnip Rice are a healthy alternative to white rice. Served with an orange tamari dipping sauce.
I am one of those people who loves to make healthy substitutions in recipes. I have made substitutions in recipes like Fried Cauliflower Rice with Tofu, Mashed Cauliflower, and Black Bean Jicama Tacos with Chipotle Cream. Anytime that I can substitute vegetables in place of a starch or grain is a good day in my book. I have use collard greens for wraps and lettuce leaves for tacos as well.
Here is another recipe where I have used a vegetable instead of a grain. Not to knock rice – I love rice in recipes, but you have to admit, raw parsnips are a healthier choice, right! So here I have for you my Avocado Sushi Rolls with Parsnip Rice. They are satisfying, delicious, faster to make than rice, and a healthier option.
I assume since you are here, you are a nori lover. Another way I like to use nori sheets is for wraps. Pictured are my Tofu Nori Wraps with Vegan Avocado Wasabi Mayo.
When I say parsnip rice, I am not talking about throwing parsnip into a food processor, and voilà – parsnip rice is born, unlike cauliflower rice. No, this root vegetable needs some attention. So I have added lemon juice to add some brightness, and tahini and tamari to add a savory and a salty element.
To take the sushi to another level, I have created an Orange Tamari Dipping Sauce. The fresh squeezed orange juice brings a sweet element and a little more brightness.
Avocado Sushi Rolls with Parsnip Rice
Makes 7 sushi rolls
- 1 nori sheet – 7 1/2″ x 8″
- 1/2 cup parsnip rice (recipe follows)
- 1/2 – 1 avocado, sliced (about 4 tablespoons)
- orange tamari dipping sauce (recipe follows)
- Put nori sheet on a cutting board with perforated lines going vertically, and rough side facing up. If your nori does not have perforations, no big deal. You could use a bamboo mat, but it is not necessary. (I don’t own one.)
- Spread parsnip rice on top, covering about 3/4 of the sheet.
- Slice avocado and put in the middle of parsnip rice.
- Starting at the end closest to you, start to roll by tucking nori under. While rolling pull roll in firmly, but not too tight. Roll until you get to the end and wet the edge with dipping sauce or water.
- Slice along perforated edges. Use a really sharp knife or a knife with a serrated edge. I found the serrated knife to work the best for me. (Maybe because I need to sharpen my knives more often?)
*makes enough for 14+ rolls
- 6 parsnip (3 1/2 cups chopped)
- 1/4 cup tahini
- 2 tablespoons low sodium gluten free tamari
- 2 tablespoons lemon juice
- Put parsnips in a food processor and blend until almost a rice consistency.
- Put the rest of ingredients in the food processor and blend until consistency resembles rice.
Orange Tamari Sauce
- 1/4 cup freshly squeezed orange juice (1 orange)
- 2 teaspoons low sodium gluten free tamari
- 1 teaspoon brown rice vinegar
- Mix all ingredients.