3 c chopped jicama
1/4 c pine nuts
1 T sea salt
2 T rice wine vinegar or ACV
1 1/2 T agave nectar
Cut jicama in cubes and process the jicama and pinenuts in a food processor until the size of rice. Put into a nut milk bag or cheese cloth and squeeze until sort of dry. Add the remaining ingredients, fluff it up and there you have sushi rice.
I love avacados, marinated mushrooms, cucumber, carrots and bean sprouts in sushi rolls. The other nights I used sea kelp and cabbage in some with a ginger dressing to dip in.
The possibilities are endless. Enjoy!
Have a peaceful day! ~Betsy
Feb 2012 - 158 lbs
October 2012 - 130 lbs
A SAD soul can kill you quicker than a germ. ~John Steinbeck