Raw Maki Rolls
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Raw Maki Rolls

Submitted by: Ashley Bench

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 2

These rolls use carrot and nut mix instead of rice. You will need a food processor for these, or be willing to spend a lot of time chopping! Be creative with your fillings, I listed the items I used for the rolls in the picture but you can wrap up really anything you want! Sliced turkey, red peppers, green onions, and shrimp are some other good ones!


    1 pce. fresh ginger

    2 garlic

    1 tbsp. apple cider vinegar

    1 dsh. sea salt

    1 beets

    1 avocado

    1 c. alfalfa sprouts, fresh, organic

    4 sheet nori wrap, fresh, organic

    2 lrg. carrot

    1 1/4 c. mixed nuts

    1/4 tsp. turmeric


Place tumeric, ginger and garlic in food processor and mince it up. Add nuts and carrots, run processor untill you get a fine mix. This is your sub for rice, so you want it to be somewhat rice-like in size. Stir in vinegar and salt. Lay out a nori sheet, cover with a 1/4 inch thick layer of the carrot mix. Be sure to get it all the way out to the edges, but leave the top inch uncovered. In the center of the carrot mix lay down a thin strip of your fillings. Wet the top part of the nori, then roll from the bottom up. The tighter the better, this may take some practice. The nori feels brittle when you take it out of the package, but the moisture from the carrots takes care of that and it becomes quite workable. The wet part on the top allows the paper to stick to itself keeping your roll rolled! Slice in 1 inch slices and enjoy! These taste great with a sauce made of whole grain mustard and balsamic vinegar, or whatever you like!