250 g parsnip
350 g cauliflower
2 dl cashew nuts
2 dl baby spinach
2 tbsp lemon juice
30 g coriander
1 tsp salt
0.5 tbsp olive oil
400 g polka beet
100 pea shoots
100 g zucchini or cucumber
100 g sugar peas
4 nori sheets
1 dl tahini (sesame paste)
3 tbsp agave syrup
3 tbsp tamari
4 tbsp lemon juice
1 pinch of chili powder or more to taste
1 tbsp white sesame seeds
Peel the parsnip and rinse the cauliflower. Cut parsnip and cauliflower into pieces and put them in a food processor. Mix it until the rice has a fine-grained texture. Add cashewnuts and run briefly again to a creamy pate. Add baby spinach, chopped coriander, lemon juice, salt and olive oil and pulse a few times with the food processor until everything is mixed and the rice has a beautiful green color.
Peel the polka beet. Cut polka beet, sugar peas and zucchini / cucumber into thin sticks. Put the parsnip rice on a nori sheet, press it with your fingers and spread evenly over the sheet in a 1 cm thick layer. Leave a 3 cm blank row at each side. Add vegetable sticks and pea shoots in a row on the length, in the middle of the sheet. Roll the nori sheet into a tight roll, preferably use a sushi mat. Cut the roll into pieces, about six pieces per roll. Place the nori pieces on a plate and decorate with some extra vegetable sticks. Serve the nori rolls with sesame dip.
Whisk all the ingredients together in a bowl, except for the sesame seeds. Pour the sauce into small dip cups and decorate with sesame seeds on the top.