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Laura Miller

Grab your chopsticks! We're making sushi, Laura-Miller-style. Domo arigato.



  • 6 cups roughly chopped jicama

  • 1/2 cup almonds

  • 1/4 cup rice vinegar

  • 3 Tablespoons agave

  • 1 Tablespoon salt

  • 8 sheets nori

  • 1 cucumber, julienned

  • 1 carrot, julienned

  • 3 thinly sliced shiitake mushrooms

  • 1 bunch sprouts

  • 3 scallions, thinly sliced

  • 2 avocados

  • 1/2 cup nama shoyu (soy sauce/tamari) for dipping


  1. Place the jicama in a food processor a little at a time and pulse until it looks like rice.

  2. Add almonds to food processor and pulse until finely chopped. Add to your bowl of jicama and mix together.

  3. Pour mixture onto a dry, clean towel and press another towel on top to remove excess moisture.

  4. Pour mixture back into a large bowl, and add rice vinegar, agave, salt and mix.

  5. Place a sheet of nori on your cutting board or sushi rolling mat (smooth side down), add 1/3 cup of rice leaving about an inch around the edges, add filling ingredients.

  6. Fold the nori up and over the filling and roll tightly, wetting the top edge of the nori with a little water or rice vinegar to seal it.

  7. Cut the roll into little pieces wiping your knife with a damp towel between cuts

  8. Serve with nama shoyu and wasabi.





Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Sushi chefs will not be impressed with this recipe. But if you're raw, you might really like it, so let's go make it. So first, we're gonna make our sushi rice, which actually is made out of jicama. So, I've just cut my jicama into little cubes here and throw a little bit at a time into the food processor and blend it up So we're basically just going to try to get it into little rice sized pieces. So, it'll look a little bit like shredded coconut. So, I'm just doing this a little bit at a time because it won't all fit in my food processor at the same time Jicama is awesome because it's like a mix between a pear and a potato almost, but it's delicious, it's really high in vitamin C, fiber, miscellaneous vitamins. Oh yeah, this one, there's a little less in here, so I'm just going to add the almonds in because we have to grind them up too. You could also do the almonds separately after you're done with all the jicama, but I'm just skipping that step right here. The almonds just add a bit of texture, flavor, protein, a little bit of fat. And once we get this in, I'm just gonna make sure everything's nice and mixed up. Now we're gonna pour all of this onto a dry cloth, and put another cloth on top of it, and just press down to remove all of the excess water because nobody likes soggy rice. Stick another rag on top, and press. And you can see all the moisture start to come out. And now, I'm gonna add it all back into the bowl and add in my other ingredients. So, kind of hard to do this gracefully, but I'll do my best. You could also just use rice. If you do it this way you're getting more vegetables. Some people don't digest grains very well, so this is just a nice option. We're going to add some rice vinegar, some agave. In a lot of sushi rice they'll use sugar to make it a little sweeter. And some salt, now I'm just gonna mix it all up. Alright so this looks great. Now I'm just gonna grab all the rest of my ingredients. So now let's roll out some sushi. I'm gonna use a little rolling mat, 'cause that tends to make it a little bit easier. Disclaimer, I don't know what I'm doing! Feel free to leave plenty of comments about how much you hate my sushi wrapping skills, I'll read all of them. Then grab a piece of nori, so it's usually got a rough side and a smooth side. We're gonna use it smooth side down, and then we're gonna spread our rice mixture, in kinda like a square, rectangle perhaps. All over the nori. Just make sure that you leave a little bit of room on each side. Okay and I have all of these veggies cut up already. I've got some scallions, carrots, cucumber, avocado, shitakes, and some sprouts. I'm just gonna stack it up with whatever I want, which will be everything because I like all of these things. I like to cut my veggies so that they go all the way across. Putting a little avocado in here, some mushrooms, some sprouts. So what I'm gonna do now, is roll it up. I'm gonna just kind of, creep this over and roll. Once you get to the edge, a lot of people will wet this part with water. I'm gonna actually use a little bit of rice vinegar just with my finger, and this is gonna help it to stick to the other end. So, I'm gonna roll that side up. This will probably not be the prettiest sushi you ever seen, If it is, this will be a miracle. Oh, look, it worked, its sushi! I'm gonna get a plate, and so now I'm gonna show you, and now I'm gonna show you how to cut your sushi roll. Wiping off your knife with a damp rag in between cuts helps it from smooshing down. Okay, typically you would dip in soy sauce. I'm using, I'm gonna show you, you can use tamari if you need a gluten free option. It's actually really good. So there you go, I just showed you how to not really make sushi, you're welcome.