Raw Sushi
Raw Sushi |
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The Perfect "Rice" 1 and 3/4 cups peeled fresh parsnips 3 tbs. macadamia nuts 3 tbs. pine nuts 1 tbs. flax or hemp seed oil 1 1/2 tbs. agave nectar 2 tbs. lemon juice 1-2 pinches Celtic sea salt 1 tbs. raw soy sauce or south river miso Process in the food processor until rice-like. Set aside. Marinated Veggies for Sushi 1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks 1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks 1 stalk celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks 1 scallion, white and pale-green parts, cut into 1/4-inch-by-3-inch matchsticks 1 cucumber cut into 1/4-inch-by-3-inch matchsticks 1 yellow zucchini cut into 1/4-inch-by-3-inch matchsticks Marinate everything for 1-2 hrs. in 3 tbs. sesame oil 1 tbs. black sesame seeds 1 tbs. raw soy sauce or 2 pinches of salt 2 tbs. lemon juice Keep in the fridge until read to use. Extras 1 avocado julienned 1/2 cup sprouts (ginger sprouts are yummy, alfalfa sprouts, sunflower sprouts, etc..) Wasabi Combine fresh mustard green juice with fresh horseradish puree 10 Steps to Making Sushi Step 1: Take a sheet of nori and place it onto a clean smooth surface. Step 2: Spread 2-3 tbs. of the rice mixture on to 1/4th of the nori sheet. Step 3: Make a little indent and put 1-2 tbs. of the marinated veggies on top. Step 4: Top that with a few pieces of the julienned avocado. Step 5: Take 2 pinches of the sprouts and place it on the avocado and the rice. Step 6: Get a mini spray bottle or a pastry brush with a bit of water with a pinch of sea salt, and brush the top part of the sushi. Step 7: Roll it up! You can roll the sushi with a sushi mat or use your fingers. I like to use my fingers. Use your thumbs and fingers and roll it up, when rolling, tighten the roll everytime. Step 8: Let the roll sit for 5 minutes before cutting. Step 9: Using a serrated knife cut the nori roll into 5-6 equal parts. Use a see-saw motion with a serrated knife to make it a perfect smooth cut. Step 10: Place nori rolls on a platter and garnish with garlic chives, edible flowers, sesame seeds. Serve with freshly grated wasabi and raw soy sauce. - from Alex, Raw Guru ***Comments: Michelle made this for a Raw potluck and it was gone before I could even get in line. Biggest lesson I learned was not to put the sushi rolls together the night before (didn't have a choice this time). The nori gets very soggy. Otherwise the insides are YUMMY! (I don't care for sushi, but I tried the Rice mixture and the marinated veggies and really enjoyed both of these.) Also, I used a whole horseradish root (pureed in the food processor), and the juice of an entire head of mustard greens (juiced with my juicer), I mixed the root puree in with half the juice, but when I smelled it, it was SO strong that I added the rest of the green juice. Then it was too thin so I added cashews to thicken it up. I guess it was ok, but found out later, you mix 1 Tbl horseradish puree to 3 tsp mustard green juice and it will work better. Doi! I asked Alex about some of the possible substitutions in case one didn't have some of the more unique ingredients. He said yes to all of the following: - cashews instead of macadamia nuts - olive oil instead of flax, hemp seed or sesame oil - honey instead of agave nectar - White or brown sesame seeds instead of black sesame seeds - Ok to skip sprouts as an extra |
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