Japan. Love everything about it. The food, the people, the sights, the sounds, the culture. It’s been a year since we were on holiday there, and it got me thinking to one of my favourite foods. Sushi. Ahhh.. if only it wasn’t so carb-heavy!
Cue raw sushi experiment. I’ve ordered raw sushi at restaurants before, but the flavour just seemed to be ‘meh’.
Hubby and I found a recipe we liked the look of, but substituted a few things for what we had on hand.
Instead of using cauliflower rice, we tried a sunflower paste instead. It tasted very similar to an amazing raw sushi roll we had at a vegan fair a few months back which had an almond paste filling.
The photos don’t do it justice. The flavours were out of this world, and they looked (almost) too pretty to eat!
Raw Sushi Rolls
Sushi roll paste:
1 cup raw sunflower seeds (presoaked the day before in water)
2 tbs tahini
2 tbs lime juice
1 tbs miso paste
1 tbs ginger powder
1 clove minced garlic
1 tsp white vinegar
1 tsp agave / stevia
1 tsp sesame oil
2 nori sheets, cut in half
2 stalks of kale, leaves torn off
cucumber (cut into thin strips)
1 small beetroot, grated
1 small carrot, grated
Optional: tamari and wasabi for dipping
Food process the paste ingredients. Add more oil (bit by bit!) if the ingredients don’t blend into a paste easily. Taste and adjust seasonings of necessary.
Place nori on a flat surface.
Spread a bit of the paste on the bottom third of the nori, closest to you.
Place filling ingredients on top. Don’t load on the fillings otherwise it will become too unwieldy to roll.
Gently start to roll… When you get to the end, make sure you leave a strip of nori free – it will join the ends together. Dab along the free edge.
Finish rolling and place the roll on a plate (with the ends on the bottom).
Cut each roll into slices with a sharp knife. Dab the blade of the knife in oil if it gets sticky when cutting the rolls.
You could try using other seeds in the paste. I’m sure it will work. Next time we’ll do a nut-based one…