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Vegan Sushi Hearts With An Almond Dipping Sauce

Technically, you just mold the sushi pieces to look like tear drops and place them next to each other to form little hearts. It is a perfect Valentine’s Day dinner! If you have a sushi mat, rolling the sushi will be a whole lot easier. If you can’t locate jicama, use cauliflower in its place.

  • Prep Time: 20m
  • Total Time: 20m


  • Nori sheets

For the Jicama Rice

  • 1 lb jicama peeled and cubed
  • 2 tbsp. raw agave
  • 1 tbsp. raw apple cider vinegar

For the Veggies

  • 1 medium red bell pepper julienned
  • 1 medium carrot julienned
  • 1 medium cucumber julienned
  • 1 c alfalfa sprouts

For the Dipping Sauce

  • 1/2 c water
  • 1/2 c raw almond butter
  • 2 tbsp. coconut aminos
  • 1 tbsp. raw agave
  • 1 tsp. raw sesame seeds
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. grated ginger
  • 1/4 tsp. garlic powder


For the Jicama Rice

  1. Place the chopped jicama in a blender or food processor. Blend until you get a rice-like consistency.
  2. Place the blended jicama in a mesh strainer and press out the liquid. Pour the strained jicama into a bowl and stir in the agave and apple cider vinegar. Set aside.

For the Dipping Sauce

  1. Blend all of the ingredients together in a blender until you get a smooth and creamy consistency. Pour into a bowl for dipping.

Assembling the Sushi

  1. Lay the nori sheet on the sushi mat (if using one) and spread a layer of jicama rice on the nori sheet. Layer the veggies on the side closest to you. Roll it up and once you reach the other edge, wet your finger and dab the nori sheet; this will help to seal the roll. Slice the rollin to even slices (about 1.5 inches thick) and the press the pieces into half heart shapes. Repeat until you are done.
  2. Dip the sushi in the sauce and enjoy!