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With all the vegetable juicing that goes on in my kitchen, I feel like I’m constantly trying to figure out new ways to re-use the remaining pulp.
I’ve used it muffins.
In pancakes.
In meatballs.
In burgers.
And now?
In sushi!
Why didn’t I try this before?
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Carrot pulp is even easier than making jicama rice–> meaning my favorite raw sushi is now even easier to prepare!
Simply save the carrot pulp from your morning juice (I juice my carrots first, to keep the pulp separate), then use it as you would rice!
Add your favorite sushi fillings, roll and enjoy!
Easy and delicious, just the way I like it. 😀
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A housekeeping note: I’ve created a separate page for my “What I Ate” series, for those of you who enjoy seeing samples of my daily eats. Now that it’s separate from the main page, I’ll be able to update it more often, without flooding the rest of you with monotonous meal photos.
Simply click on the “What I Ate” tab above to follow along!
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Reader Feedback: Do you have a favorite use for juice pulp? What’s your favorite easy lunch?
Love the sushi rice idea – thanks so much. In answer to your question…I use my juice pulp to make crackers by mixing with garbanzo, coconut or almond flour…a search will give you some recipes t play with!
I’m so glad I stumbled onto to your site. It’s so hard to find ways to replace bread, rice, and noodles and still have taste. I can never thank you enough for your ideas! You’ve made meal planning for diabetics fun and my parents are very happy to have pizza back with your cauliflower crust and now sushi too!
Deee-licious! Even my very skeptical teenager loved it! The only thing I would do differently next time is to have enough of everything prepped to make more!
This is a GREAT idea! I’m definitely doing this!