Ingredients

• Ingredients Scale 1x2x3x 3 raw nori sheets (I used these – Amazon, or these – Vitacost are good too) 3 teaspoons miso paste, divided 1 1/2 teaspoons hemp hearts, divided 1/2 avocado, sliced 2 radishes, julienned 1 small cucumber, julienned 2 carrots, julienned 1 small red bell pepper, julienned 1 batch enoki mushrooms pea shoots or sprouts of your choice Dipping Sauce 2 tablespoons Nama Shoyu, tamari, or coconut aminos 2 tablespoons apple cider vinegar 2 teaspoons toasted sesame oil 4 teaspoons scallions, sliced 1/4 teaspoon cayenne, or to taste

Preparation

• Instructions Lay a nori sheet on the bamboo sushi mat. Start by spreading your miso paste along the farthest edge of the nori sheet. Add some of the hemp hearts to the miso paste, gently press so the seeds stay put. Next, on the end closest to you, add some avocado, cucumber, carrots, red pepper, radish, mushrooms and sprouts. Finally, roll and slice. Makes 3 rolls