If the colour of this sushi recipe doesn’t impress you then the taste definitely will!
Pop the peeled and cut carrots into a food processor and process until a rice like texture forms.
Spread the shredded carrot onto the nori sheet evenly and press down until it sticks to the seaweed.
Place the chopped vegetables on top of the carrot layer, roll the seaweed like you would a normal sushi roll and cut into 6 to 8 pieces. Serve with soy sauce and sesame seeds.