Ingredients:

• nori seaweed sheets
• prepared sushi rice
• 1 jicama, peeled and cut into matchstick-sized pieces
• juice of 1 lemon
• 1 Tbsp. chili powder
• 1/2 avocado for each roll
• sprouts
• pecans, chopped

Instructions:

Combine the jicama, lemon juice and chile powder in a container with a tight lid. Shake and refrigerate for 30 minutes to 1 hour. Place a layer of rice covering the nori seaweed sheet except for about 1/2 inch from the ends. Place some jicama, avocado, sprouts and pecans in a horizontal line on the end of the seaweed closest to you (where you'll start rolling). Roll the sushi tightly and seal with your finger dipped in water at the end.

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