Ingredients:
- Sheets of Nori Sushi
- 1 cucumber, cut into julienne (using a vegetable peeler)
- 1 red bell pepper cut into thin strips
- Pitted black olives and sliced or diced
- 1 tomato diced
- 1 Paris mushroom cut into small slices
- Corn kernels (optional)
- Avocado dip (blend 1 avocado, 1 green onion, 2 cloves of garlic, 1 handful of parsley, juice of 1/2 a lemon, 1/2 teaspoon paprika powder, sea salt and pepper green to taste.)
- Hemp seed dip (blend 2 CC hemp seeds, the juice of 1/2 lemon, 1/4 red pepper, 1 small white onion, green pepper and sea salt to taste.)
Cut the sheets of Nori into rectangles the size of the portions you wish to make.
On a double sheet of this size, lay down some cucumber julienne.
Add a thin layer of the hemp seed dip.
Sprinkle then some of the vegetables prepared earlier.
Cover with a double sheet of Nori (cut into small rectangles).
Continue for three floors, alternately replacing the hemp dip by the avocado dip.
Sprinkle with dill.
