Raw broccoli, processed into a rice-like texture, is what makes this sushi “almighty”. Raw broccoli gives you more nutritional bang for your buck, as it retains all of its water-soluble vitamins and other nutrients that may otherwise be diminished during cooking.
For the dipping sauce:
Blend all ingredients together and set aside.
For the Rolls:
In a food processor, add the chopped broccoli or broccoli/zucchini and pulse until minced and a rice-like texture is obtained.
In a medium-sized bowl, mash ½ of the avocado with a fork and sprinkle with the juice of half a lemon. Add the tamari and mix well. Gradually add the broccoli, combine with the mashed avocado, and set aside.
Slice the remaining avocado half and sprinkle with the remaining lemon juice. Set aside.
To make the sushi, place a nori sheet on a sushi mat or board. Starting from the bottom of the nori sheet, add the broccoli rice and gently flatten down on the sheet. Make sure 3/4 of the sheet is covered.
Fill the bottom of the spread with a long strip of veggies and avocado. Roll upward from the bottom of the sheet (the edge that has filling on it) tightly, and seal the end with a bit of water if necessary. Repeat the process for the remaining sheet. Cut rolls into even bite-sized pieces and enjoy with some tamari in the side and the mango-ginger dipping sauce.
*Chef’s Note: If you are not a big fan of broccoli, you can use a mixture of broccoli and zucchini, as well as some extra avocado to compensate for the broccoli flavor.