6 large carrots
4 cups almonds, soaked 24 hours
6 ribs of celery
1 habenero pepper or long green chilli
¼ cup of shallots or small green onions
20g dulse flakes, rinsed
1 tbsp. chopped dill
2 lemons, juiced
1-2 very ripe avocado
4-8 raw Nori sheets, you can use 2 per roll if it gets too soggy
sliced pickled ginger
In a food processor pulse the carrots, almonds, celery, shallots, and chilli, until mixed through but still chunky. Pour into a mixing bowl. Mix through the dulse, dill, and lemon juice.
Spread over raw nori to about 1cm thickness, covering the sheet up to 2cm from the top.
Cut strips of avocado and place them near the bottom of the roll so they stretch side to side. An option here is to add wasabi and pickled ginger at this stage too). Roll up from the bottom (squeeze in a maki roller if you have one).
Gently cut in half and enjoy with some pickled ginger, wasabi and soy sauce.