Nori Rolls with a Tangy "Peanut" Dipping Sauce

Ingredients:

1 small Mango
1/2 inch Ginger
2 tsp. Shitake Mushroom Powder
1 tbls Raw Tahini
8 oz. Orange Juice
3 ea Raw Nori sheets
1/2 medium Cucumber
1/2 medium Red Bell Pepper
1 medium Carrot
2 medium Zucchini

Method:

1. Blend mango, orange juice, ginger, shitake powder and tahini until smooth. Use this as your dipping sauce.
2. Peel and chop zucchini and make into a rice like texture using the s-blade of a food processor. Add 1 tsp of shitake powder and mix.
3. Julienne slice red pepper, cucumber and carrot.
4. Spread about 3/4 cup of "rice" over the lower half of the Nori roll and line up a portion of julienned vegetables.
5. Carefully roll the sheet from one end until completely rolled and cut into eight even sections with a sharp knife.
6. Arrange on a platter and garnish with a drizzle of sauce.