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Slamin' Sushi Rolls
Courtesy of Brad Chatellier from Mad Style Fly Team

6 large carrots
4 cups almonds, soaked 24 hours
6 ribs of celery
1 habenero pepper
1 cup green onions
1 large yellow onion
3 oz dulse flakes, rinsed
1 oz powdered dill
2 lemons juiced
1/4 cup water
-----------
Very ripe avocado (1 avocado makes 2 rolls)
Raw Nori sheets (I use 2 per roll since they get soggy)

Run the carrots, almonds, celery, and habanero through your juicer, using the open blank. Chop the onions and dulse in a food processor using the s-blade until fine. Mix ingredients in a bowl, adding the dill, lemon juice and water. Spread over raw nori to about 1/4" thickness, covering the sheet up to 3/4" from the top. Cut strips of avocado and place them near the bottom of the roll so they stretch side to side. Roll up from the bottom (squeeze in a maki roller if you have one). Gently cut in half and the halves into thirds (be careful, raw nori tears easily). Enjoy!

 

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