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Broccoli Sushi Rolls With A Mango Ginger Dipping Sauce

If you are looking for a bigger nutritional bang for your buck, start eating broccoli in its raw form. The reason for this is because it retains its water-soluble nutrients, which are diminished during the cooking process.

  • Prep Time: 15m
  • Total Time: 15m


For the Dipping Sauce

  • 1 ripe mango, peeled and cubed
  • 1/2 inch piece organic ginger, peeled
  • 1/2 c filtered water
  • 1 tbsp. coconut aminos (optional)

For the Rolls

  • 1 c chopped broccoli florets
  • 2 medium carrots, shredded
  • 1 whole avocado, pitted and thinly sliced
  • Juice of one lemon
  • 1 tbsp. coconut aminos
  • 1/2 red bell pepper, julienned
  • 1 stalk organic celery, julienned
  • 2 nori sheets


For the Dipping Sauce

  1. Add all of the ingredients to a blender and puree until smooth. Pour into a serving bowl and set aside.

For the Rolls

  1. Add the broccoli to a food processor and pulse until it is a rice-like texture. Alternatively, you can get a large piece of broccoli and grate it on a cheese grater to get broccoli rice.
  2. In a medium-sized bowl, mash the avocado with the lemon juice and coconut aminos. Slowly mix in the broccoli rice until it is well combined. Set this aside.
  3. If you have a sushi mat, roll your sushi in that! If you don't have one, it\'s no the end of the world. Place one nori sheet on a cutting board and, starting from the bottom of the sheet, flatten the broccoli rice across 3/4 of the nori sheet.
  4. Place some of the shredded carrots, bell peppers, and celery slices in a row at the bottom of the nori sheet. Roll upward and seal the roll together by wetting the nori sheet.
  5. Repeat with the next nori sheet, cut the rolls into pieces you desire, and enjoy! If you want to just eat the roll like a raw sushi burrito, you can do that too!