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Truly raw sushi with ponzu dipping sauce

Thank you to Rich Havardi, Superfood Specialist and founder of The Raw Foods Company for this healthy recipe, an interesting alternative to rice with your sushi:

*Truly raw sushi with ponzu dipping sauce*

Parsnip rice:
*3 medium parsnips..., peeled
*3 tbsp cashew nuts
*3 tbsp pine nuts
*2 tbsp coconut nectar
*2 tbsp apple cider vinegar
*1 tbsp sweet white miso
{Process in food processor until rice-like}

Marinated shitake strips:
*5 shitake mushrooms cut into strips
*3 tbsp olive oil
*1 tbsp tamari or soya sauce (I use Clearspring Shoyu soya sauce)
{Mix ingredients together in bowl and allow to marinade for a few hours}

Ponzu sauce:
*½ cup tamari or soya sauce
*¼ cup olive oil
*1tbsp lemon juice
*1 tbsp apple cider vinegar
*1 shitake mushroom with stem removed
*3 tbsp fresh coriander
{Blend all ingredients until smooth}

To assemble:

Start with nori sheet shiny side down on rolling mat

Spread an even amount of parsnip rice with a spoon onto the part of the nori sheet closest to you and flatten down and spread to the edges

Sprinkle sesame seeds and poppy seeds down the parsnip

Follow with a line of greens e.g. spinach

Then a line of marinated mushrooms

Follow with a line of cucumber and then carrot

Next a line of thinly sliced avocado and a squeeze of lemon juice if you like

Finish with some spring onion and alfalfa sprouts

For rolling, get thumbs underneath edge of rolling mat closest to you

Holding all filling ingredients in with fingers, use thumbs to roll mat forward.

Use the mat to apply pressure on the roll to get a tight roll

Still applying pressure, peel leading edge of matt away. Keep rolling nori while taking leading edge away.

You can take matt away and roll rest with fingers.

Seal the nori with a little water

Cut into bite sized pieces with a sharp knife.

Serve with the sauce and enjoy!

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