RAW ZUCCHINI SUSHI ROLLS - Tasty Thursday

Let's keep on the trend of Rolling... after rolling with seaweed sheets, then rice paper, this is the time where we are making rolls using zucchini, but cucumber can be a good alternative too.

Make around 20 rolls. Good For appetizers

Advice 4 pieces per serving.

Adapted by Aura

Ingredients:

Cashew Cream Dip:

• ½ cup cashews, soaked overnight in water

• 1/2 lime squeezed

• 1 garlic clove

• 1tbsp of pesto rosso

• Salt & pepper

To create the rolls:

• 3 – 4 zucchini (each yields 6 – 8 slices)

• 2 carrots, sliced into matchsticks

• 1 cucumber, seeds removed and sliced into matchsticks

• 4 medium radishes, sliced

• 1 avocado, peeled and sliced

• 1 small bunch cilantro

Direction:

1. Drain cashews and put into food processor with lime juice, garlic, pesto rosso and salt & pepper.

2. Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture. (Depending on how long cashews were soaked you might need to add a tablespoon of water to get the right consistency.)

3. Chop the ends off of your zucchini and use a vegetable peeler to peel your zucchini into long, thin strips.

4. Lay zucchini strip flat and add a small spoonful of cashew mixture onto one of the ends of zucchini.

5. Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro.

6. Roll up and enjoy!

Source: http://www.theidearoom.net/

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