ABOUT THE RECIPE:

These simple “sushi-like” rolls use zucchini instead of seaweed for the wrapper and they are easy to prepare. The dipping sauce is super quick, too, but don’t be fooled: these Zucchini-Avocado “Sushi” Rolls (once dipped in the Tamari-Scallion Dipping Sauce) are full of umami flavor.

Makes 3 to 4 servings (about 12 rolls)
Gluten-free

INGREDIENTS:

DIPPING SAUCE
3 tablespoons maple syrup
3 tablespoons gluten-free tamari
1 scallion, white and green parts, thinly sliced

ROLLS
2 long zucchini
2 to 3 small to medium carrots, peeled and cut into very thin sticks
1 large avocado, peeled, pitted and thinly sliced

INSTRUCTIONS:

To make the dipping sauce, put the maple syrup and tamari in a small bowl and briskly whisk until combined. Pour the sauce into 3 or 4 tiny bowls, and top with several scallion slices.

To make the rolls, put each zucchini on a cutting board. Using a wide vegetable peeler or mandolin, carefully cut the zucchini into very thin, long slices (strips), making about 6 slices or so from each zucchini (about 12 slices in all). Cut the remaining zucchini into very thin sticks, about the same size as the carrot sticks.

Lay one zucchini slice on the cutting board and arrange several carrots sticks, zucchini sticks and a few slices of avocado at one end of the zucchini slice. Carefully roll up the zucchini slice around the avocado, carrot and zucchini sticks. Put the roll on a plate, seam side down. Continue in this manner until you have about 12 rolls. Serve 3 to 4 rolls, per person, with dipping sauce on the side.