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  • January 06, 2021 2 min read

    A sushi roll with rice is not what you would expect... But that's a good thing! These rolls will boost your skin's moisture and elasticity, and provide your body with tons of vitamins and minerals from fresh chopped vegetables!


    Makes 4 rolls of 6 pieces each - Prep time: 15 minutes - Cook time: 15 minutes


    Ingredients for Ginger Almond Spread:

    1/2 cup almond butter

    2 tablespoons white miso

    1 tablespoon umeboshi plum paste

    1 tablespoon apple cider vinegar

    1 tablespoon Bragg Liquid Aminos or tamari

    1 tablespoon raw honey or maple syrup

    1/4 cup sesame seeds

    2 tablespoons fresh ginger, grated

    2 tablespoons finely chopped green onion

    1 clove of garlic, finely minced

    Pinch of cayenne (optional)


    Ingredients for the rolls:

    4 sheets nori

    1 avocado, sliced

    1/2 cucumber, cut into "matchsticks"

    1/2 carrot, cut into "matchsticks"

    1/2 cup shredded red cabbage

    1/4 cup red bell pepper, cut into "matchsticks"



    1. - To make the spread, stir together the almond butter, miso, umeboshi paste, cider vinegar, Liquid Aminos, and honey in a medium bowl. Add the sesame seeds, ginger, green onion, garlic and cayenne, if using, and stir well to combine. (Note: the filling should be quite thick.)
    2. - To assemble the rolls, place 1 sheet of nori, shiny side down, on a sushi mat (If you don't own a mat, you can use a kitchen towel or place it directly on your work surface.)
    3. - Smear 3 tablespoons of the spread evenly across the bottom third of the nori sheet, leaving 1 inch of the sheet exposed at the bottom, but spreading all the way to the edge on the left and right sides.
    4. - Lay about a quarter of the filling vegetables in a horizontal line on top of the spread. For a nice touch, extend the vegetables 1/2 inch past the sides of the nori sheet to create decorative end pieces.
    5. - Moisten the top edge of the nori with a little water. Carefully lift the edge closest to you up and over the filling and squeeze firmly in place. 
    6. - Lift your end of the mat up and use it to help you continue rolling you reach the moistened nori and seal the roll.
    7. - Wrap the mat around the whole roll and squeeze gently to secure. Remove the roll from the mat and place it seam-side down. (Alternatively, use your hands to firmly and evenly roll up the sushi.) Use a moistened knife to slice it into 6 pieces. Repeat with remaining ingredients and nori.


    Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. We recommend that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease.