Adapted from “Asian Vegetable Nori Rolls,” in RAWvolution by Matt Amsden page 129. This is a fairly quick recipe I’ve made for dinner many times.
4 sheets of raw nori
2 cup alfalfa sprouts
1 red bell pepper, seeded
Slice the carrot and cucumber length-wise into quarters.
Slice the green onions in half. Chop off the roots and any wilted ends.
Halve the avocado and remove the stone. Slice length-wise into thin strips and gently remove from skin.
Slice the red pepper into thin strips.
Lay out a nori sheet and put a layer of sprouts down through the middle. Think of this as your rice. Then, add the other veggies on top and to the sides of the sprouts. You should be able to put fill each roll this way: 1/4 carrot, 1/4 cucumber, 1/2 green onion 2 slices of red pepper (end-to-end),and 2 slices of avocado (end-to-end). Roll on a sushi mat and seal the end of the noriwith some water.
Try dipping them in some Bragg’s Liquid Aminos if the mood strikes you.