This sushi recipe is a much different take on traditional sushi but still a personal favorite. It has such great flavour and interesting textures. Enjoy!
All ingredients are optional, use what you have on hand;
Carrots, julienne sliced
Red peppers, julienne sliced
Cucumber, julienne sliced
Green onions, julienne sliced
2 nori wraps
½ cup or so of the veggie pate or hummus or any other bean (although it would not longer be raw) or nut dip
Other ideas include; grated beets, avocados, asparagus, etc.
2. Place a small amount of the veggies in a line close to the bottom of the sheet.
3. Using a sushi mat, or by hand, roll the sushi from the bottom edge. Try to keep it as tight as even as possible. Moisten the edge of the nori to seal, if needed
4. Cut each roll about 2cm think with a serrated knife (or a sushi knife if you have one....what a great tool).
5. Enjoy! Serve with all the fixens you normally like with sushi such as soy sauce, wasabi, pickled ginger, etc.
Slightly adapted from Caroline Duponts, Enlightened Eating
1 cup of sunflower seeds, soaked overnight and then rinsed
1 medium carrot
1 medium celery stalk
½ lemon, juiced + zest
1 tbsp mellow miso
1 garlic clove
Handful of fresh basil
Place ingredients in a food processor and pulse until smooth. You will need to stop a few times and scrape down sides with a spatula.
This pate is great for raw sushi, served with whole grain crackers or raw veggies.
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What are your favorite sushi ingredients or toppings???