Hand Rolled Sushi-Temaki

This is a complete 100% raw dish that is packed with powerful nutrients and is worth every second of your time to prepare for your nourishment and good health.

raw jicama "rice":
jicama (a root vegetable sometimes called Mexican potato)
1 tablespoon organic raw tahini
1 tablespoon organic apple cider vinegar

sushi grade salmon, sliced thin*
fresh organic ginger cut very thin** and marinated in orange juice for 1 hour
raw nori sheets, each cut in 4 squares
organic pea or sunflower sprouts
wild salmon caviar
organic green onions

1/4 cup colatura di alici (wild Italian anchovies sauce) or your favorite fish sauce
1 tablespoon raw organic tahini
1 teaspoon organic apple cider vinegar
1/8  teaspoon organic cayenne powder

optional: wasabi or horseradish cream

* make sure your sushi grade salmon is semi-defrosted and firm enough to cut with a very sharp knife

** a vegetable peeler is great for cutting thin slices

start by making the jicama "rice"
Peel and cut the jicama in small chunks. Process the jicama in a food processor until you obtain a "rice" consistency. Don't over process! Put the jicama "rice" in a nut milk bag and squeeze as hard as you can (there is a lot of liquid). Place the dried pulp "rice" in a bowl, sprinkle with apple cider vinegar and mix in the raw tahini.
make the hand rolled sushi
Place the nori sheets with the shiny side down and layer 1 tablespoon of jicama "rice" on top. Add 2 strips of salmon, a bit of sprouts and green onion. Don't overcrowd the sheet. Roll the nori sheet very tight toward the diagonal corner and wet the edges of the nori to make sure it sticks at the end. It should resemble an ice cream cone. Spoon some caviar on the top of the cone.

Arrange the sushi rolls nicely on a plate and proceed with rolling the others until all the ingredients have been used.

Make the dip by mixing well together all of the dip ingredients.