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Hemp Teriyaki Carrot Zucchini Nori Rolls

Join us today we will teach how to make our fave veggie loaded nori rolls using a wet chop method.

Hemp Teriyaki Sauce

3 tbsp hemp seeds
5 pitted medjool dates
2 cloves of garlic
2 tbsp coconut aminos
water

Nori Rolls
5 Nori Sheets
6 large carrots
2 small zucchini
1 chunk of ginger
1 cucumber, thin julienne
1 red bell pepper, thin julienne
Purple cabbage, thinly shredded

Sliced green onion

Date Ginger Sauce

4 pitted medjool dates
1/4 cup fresh squeezed orange juice
1 chunk ginger
1 clove of garlic
1 tbsp apple cider vinegar or lemon juice

Method:
1. Blend the Hemp Teriyaki Sauce and set aside
2. Blend the Orange Date Ginger Sauce and set aside
3. Thinly julienne or shred the cabbage, bell pepper and cucumber. Chop the green onion
4. Wet chop the carrots, zucchini and ginger in a high speed blender. Fill the blender over half way with water and add the carrots. Zucchini and ginger. Pulse together for 3 full seconds and then strain the water off in a fine metal strainer. Squeeze and remaining water out as best you can.
5. When as dry as possible, add about 2 tbsp of the orange ginger sauce to the wet chopped carrot mix and stir thoroughly.
6. On a dry nori sheet, paint with a super thin layer of orange ginger sauce and create a 1/4 inch layer of carrot mix on the bottom half of the nori. Place some cabbage, cucumber and bell pepper or any other ingredient you want to add to the center of the carrot portion. Gently roll the nori up and wet the edge if you didn’t yet with the sauce. Roll tightly but gently. Slice into 6 pieces and arrange on a plate. Portion our some Hemp Teriyaki sauce for dip and garnish with green onion and optional sesame seeds.