Pretty in Nori Carrot Rice Sushi 🍣✨

In our Pretty in Nori Carrot Rice Sushi, I’m putting my own fresh, colorful spin on a classic favorite. Instead of traditional sushi rice, I use juicy carrot “rice” made right in the food processor, then layer in crisp cucumber, shredded carrots, red pepper, and creamy avocado for the perfect combination of freshness, crunch, hydration, fiber, healthy fats, and plant-based nutrients.

I love using carrot rice as a flavorful, plant-based raw alternative to traditional sushi rice. It keeps the fun of rolling and enjoying sushi while reducing the amount of concentrated starch and letting all those beautiful vegetables shine. Carrots provide beta-carotene for a healthy glow, and a colorful mix of fresh produce adds water, fiber, vitamins, and antioxidants to nourish your body and support good blood flow. Avocado adds a deliciously creamy texture along with fiber and nourishing unsaturated fats.

I wrap everything in organic raw nori, which adds that classic savory flavor while bringing the goodness of a sea vegetable to the roll. Nori is also a natural source of iodine, an essential mineral needed for thyroid hormone production. Since iodine levels can vary among seaweed products, I recommend checking the package when available.

Want to reduce or avoid nightshades? Try swapping the red pepper for juicy, crunchy jicama. It’s a naturally crisp and refreshing alternative that adds texture and variety while keeping these rolls colorful and delicious. If you’re working with a nutrition professional due to a suspected nightshade intolerance, this is an easy substitution to try based on your individual needs. You can also use both for a beautiful pop of color!

And of course, my favorite finishing touch: Asian Ginger Sauce for dipping. The fresh ginger flavor pairs perfectly with the cool, crisp vegetables and savory nori.

Ready to roll? Make these colorful little beauties your own and enjoy a fresh, nourishing twist on sushi, the Jaclyn Creations way. 💚

Healthy tip: I love rethinking traditional recipes in a way that adds more fresh, nutrient-rich ingredients without taking away the fun. Using finely chopped carrots as “rice” keeps the sushi experience while making vegetables the star. For extra crunch and variety, try jicama in place of the red pepper, or use both!

Ingredients:

(Carrot Rice)
2–3 large organic carrots

(Sushi Filling)
1 cucumber (cut into thin strips)
½ red bell pepper (cut into thin strips)
½ cup shredded carrots (season to taste)
1 Avocado (sliced)
½ cup jicama, cut into thin strips (optional — use in place of or alongside red pepper)
Organic raw untoasted nori sheets

(For Dipping)
Asian Ginger Sauce – get your hands in the mix, use our recipe!

Instructions:
(Prep time: 10–15 min)

1. First, Wash and prepare the carrots. Add them to a food processor and pulse until finely chopped and they resemble rice. Do not over-process, you want the carrot rice to remain juicy and textured.
2. Slice the cucumber, red pepper or jicama, avocado, and any additional carrots into thin strips.
3. Place a sheet of organic raw nori on a sushi mat or clean surface.
4. Spread a thin layer of carrot rice over the nori, leaving a little space around the edges.
5. Arrange cucumber, shredded carrots, avocado, and red pepper or jicama across the center.
6. Carefully roll the nori, using gentle pressure to keep the filling together and slice into bite, sized pieces.
7. Serve immediately.

Optional flavor: To add more flavor, combine onion powder and nutritional yeast to the shredded carrots.

Nutritional Facts:
(Serving size: Esti. 6 rolls, depending on size and amount of filling)

Nutritional values will vary depending on the amount of carrot rice, vegetables, nori, and dipping sauce used.

Calories: 120 Kcal

Protein: 3 g

Carbohydrates: 20 g

Fiber: 5 g

Fat: g

Sugar: 7 g (Naturally occurring from vegetables)

Sources:

National Institutes of Health, Office of Dietary Supplements. (2025). Iodine: Fact Sheet for Health Professionals. Seaweed, including nori, is a natural source of iodine, although amounts vary considerably among seaweed products. Web.

National Institutes of Health, Office of Dietary Supplements. (2025). Iodine: Fact Sheet for Consumers. Web.

U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. Nutrient composition information for foods and ingredients. Web.

Healthy Living,
Jaclyn Rae

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