PREPARATION

Peel the celery with a sharp knife. Cut into cubes so your food processor can handle it. Transfer to the food processor and shred till your celery cubes turn into rice size bits. Transfer them to a bowl.

Peel the zucchini. Cut into cubes and shred them in a food processor.

Add 1 ripe avocado to the shredded zucchini and process till combined, but not mushed. Transfer the mix to the celery "rice".

Stir in ginger and psyllium. Let the mixture sit for 5 minutes so the psyllium can absorb the liquids and bind.

Place the nori sheet a rolling mat. Make sure that the nori has its rough side facing upward.

Evenly spread a thin layer of "rice" over the nori while leaving space at the top so the nori sheet can stick to itself when you roll it up.

Place cucumber, bell pepper, green onion, and avocado in the center, halfway between the top and bottom of the nori sheet.

Tightly roll up the sushi till you reach the "rice"-free end. With your finger tips, apply a little water to make the nori stick better. Roll it up immediately.

With a very sharp knife, cut of the ends of the roll, then

slice the roll in half and cut both rolls twice to make 6 equal sized pieces. For a clean finish, clean the knife with damp kitchen towel after every cut.

Serve with soy sauce and wasabi and enjoy.