Thursday, March 29, 2012

Raw Veggie Sushi



I cant believe I spent the majority of my cleanse without making some veggie sushi.  I have made sushi many times before.  Andy actually taught me how to make sushi on one of our first dates (one of the many reasons I knew he was a keeper).  I blew off making sushi because I thought it would be boring without the fish and rice- not to mention all of the yummy sauces restaurants put on their "specialty" rolls.  I was finally convinced to make some the other day after a fellow cleanser said it was her favorite raw meal- and I was not disappointed.
I didn't miss the fish, rice or special sauces- in fact I made my own sauce!

While the kids were playing with paint...



I was playing with food!


Raw Veggie Sushi 


Nut rice
1/2 cup Pine nuts
1 tsp Ginger, grated
1 tbsp Nama Shoyu
Water

Veggies for filling:
Carrots
Green onion
Cucumber
Avocado
Mango
Sprouts
  
Dipping Sauce
1/4 cup Nama Shoyu
1 tsp Ginger, grated
1 clove garlic, minced

Nori wrappers


In a blender or food processor combine ingredients for the nut rice.  Blend until almost smooth adding water as needed.  Leaving some chucks gives the mixture a nice rice-y texture.  I used my magic bullet for this and it was perfect for a small amount.

Chop veggies and mango into matchsticks.

For the sauce mix ginger and garlic into the Nama Shoyu.

To assemble the sushi spread your nut mixture on the nori.  Top with the carrots, cucumber, avocado, green onion, mango and sprouts.  



Roll sushi as tightly as possible.  When you get to the end, wet the nori  with some of the dipping sauce to seal the roll.  Use a very sharp knife to slice the sushi into pieces.


Dunk your sushi into some delicious sauce.


It may not be the prettiest sushi I've ever made but it was so so so good!


I made it again for lunch the next day.  And guess what?  I making it again for dinner tonight.




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