Raw Jicama Rice (for sushi)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 89.6
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.1 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 6.4 g
  • Protein: 1.6 g

View full nutritional breakdown of Raw Jicama Rice (for sushi) calories by ingredient
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Introduction

Adapted from http://www.thismarvelouslife.com/2008/07/j
icama-sushi-rolls/
You can also substitute 1 cup of Cauliflower for the Jicama.
Adapted from http://www.thismarvelouslife.com/2008/07/j
icama-sushi-rolls/
You can also substitute 1 cup of Cauliflower for the Jicama.

Number of Servings: 4

Ingredients

    *Yambean (jicama), .75 medium ()
    Green Onions, raw, .25 cup, chopped ()
    Sesame Oil, 1 1tsp (or to taste with the jicama I added just a drizzle more)
    Rice Wine Vinegar, 2 tsp
    *Pine Nuts, 2 tbsp ()

Directions

Peel and Cut the jicama into small chunks to make it easier on your food processor. Jicama is kind of hard to cut, so be careful and use a sharp knife. I processed the jicama in the food processor until it was about pea sized - then spread on a paper towel and pressed between two paper towel sheets to remove some of the excess water. I then lined a dehydrator tray with parchment paper and placed it over top of the jicama on the bottom paper towel. I flipped the jicama onto the parchment lined tray and removed the paper towel before putting it into the dehydrator at 105-110for about 30-60 minutes -you might want to stir to ensure it is drying out evenly. Then put back in processor with remaining ingredients and process until ricelike and fluffy. Serve plain or add to nori sheets with other veggies.

Number of Servings: 4

Recipe submitted by SparkPeople user MILLERSIMPSON.

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