Raw Vegan Sushi

Ingredients:

Cauliflower sushi “rice” :
half a head of cauliflower, roughly chopped
1 cup sunflower seeds, pre-soaked overnight
2 Tbsp apple cider vinegar
Stevia, to taste

Nori roll:
10 Nori Sheets
2 carrots, julienned
1 red pepper, thinly sliced
2 cucumbers, cut in half and sliced into 1cm sticks
2 large firm avocados, cut into 1 cm sticks
2 cups sprouts of your choice such as sunflower microgreens, pea shoots, broccoli, alfalfa …

Dipping sauce:
1/4 cup Bragg’s liquid aminos
1 green onion, chopped
1 Tbsp organic sesame oil
3 drops of stevia

Extras:
pickled ginger, wasabi

Preparation:

Pulse the cauliflower and sunflower seeds in a food processor or blender until the texture resembles rice. Be careful not to over process otherwise it will turn into a paste. Transfer mixture to a bowl and stir in the apple cider vinegar and stevia. Set aside.

Place one nori sheet onto a sushi mat shiny side down. Spoon a thin layer of the cauliflower “rice” along the nori sheet about 2 cm from the bottom edge (closest to you) and press firmly. The “rice” should cover about half the sheet and run all the way from the left edge of the nori sheet to the right edge.

Place a 1-2 cm line of julienned carrots in the middle of the “rice” bed, running all the way across the nori sheet. Do the same with the cucumber, red pepper and the avocado. Finish by topping with a row of sprouts.

Using the sushi mat, carefully fold the bottom edge of the nori sheet over your row of veggies. Squeeze firmly to mould a log shape before continuing to roll the nori and its filling away from you. Seal the end by brushing the top edge of the nori sheet with water before you finish rolling.

Using a sharp knife, gently slice the nori rolls into 2.5 cm pieces. Arrange on a serving platter.

Create dip by combining all of the sauce ingredients in a small bowl (see photo).

You may serve with wasabi and pickled ginger on the side.

Makes approximately 50 pieces.

ボナペティ

Marc & Christine