• 4 C Jicama, peeled and cubed

• 2 Red Bell Peppers, roasted and marinated (recipe below)

• 1 Avocado, julienned

• 1 Scallion, cut lengthwise in strips

• Nori Sheets



I mix ½ teaspoon of Sriracha (Asian hot sauce) or you can use any type of hot sauce, add liquid stevia, and a tiny splash of nama shoyu and a squeeze of lime. Adjust spiciness according to taste!

Shoyu Vinaigrette Dipping Sauce:

• 3 tbsp Shoyu with equal parts water

• 1 lemon, juiced

• 1 lime, juiced

• 1 garic, minced

• 1 knob ginger, in matchsticks

• 1 scallion or chives, chopped

• 1 dash of cayenne

• A couple of drops of sesame oil (optional)

• Stevia to taste

• Sesame seeds to garnish (optional)

Combine all ingredients, let flavors steep. Thin out with more water to taste if shoyu is too salty.



Roast the red peppers whole over a burner or cut remove core and broil skin side up till charred. Remove skins and cut into strips. Add to marinade and let sit while making “rice.”


To make the “rice”:

• Make sure the jicama is firm.

• They tend to get soft and moldy.

• Remove all tough fibrous parts with a knife (peeler will not work) until you have only the white of the jicama left.

• Cube and pulse in food processor three or four times till it resembles white rice. Go slow! You don’t want it too mushy!

• Place the jicama on a clean kitchen towel and wring out the excess moisture. Do it in batches. This is important; otherwise the “rice” will make the rolls soggy.



• Take a nori sheet and place on top of sushi mat (yes, you need it!)

• Add rice to lower second half of sheet

• Add avocado strips in a row

• Top with red pepper strips

• Add scallions

• Roll bottom half, tucking in the rice inwards

• Keep rolling until you reach the top and moisten with water to seal.



To make it a complete and satisfying meal, start with a bowl of vegetable miso soup with carrot, shitake mushrooms and scallions. (In a pot of water add dried shitake mushrooms and a slice of ginger and boil for 10 minutes. Remove shitake and cut into slices, add thinly sliced carrots and simmer till slightly soft. Add mushrooms back in. Take off heat and stir in your miso paste of choice; red, white, etc…) Add sliced scallions to garnish.

As an extra, a plate of steamed zucchini sticks will take this meal over the edge. Make extra shoyu to dip zucchini sticks!