Raw Sushi

I have always been a big fan of Sushi, however I am over the fish thing & even more so by what we are doing with our over consumption of fish & to our oceans!! This is actually yummier than raw fish & you do not get that residue smell of fish post meal always a good thing.

This is from Shazzie’s book ‘Evie’s Kitchen’ she got the recipe from chad @ www.rawchef.com

You will need

Equipment 

A blender to make the cauliflower rice

a sushi roll matt but not essential

Ingredients

Sushi Rice

3/6 cups of Parsnip & or cauliflower (adapt to how many you are feeding)

1/2 cup  pine nuts (very expensive at present use less rather than more)

3 table spoon of flax oil or hemp oil

1 tble spoon of toasted sesame oil

1 tble spn of Mirin rice vinegar or apple cider

1 tble spn sea salt

1 tble spn chives or spring onion (optional)

black/ white sesame seeds.

Sushi Vegetable Maki rolls

Nori sheet (Seaweed sheets can buy in most Asian shops)

parsnip cauliflower Rice

Red & yellow peppers

cucumber

avocado

Shiitake Mushroom (pre marinated in olive oil & tamari)

Tamari & Wasabi to serve

To make 

Place  nori sheet on a clear clean surface, spread a few tble spoons of the rice evenly across 1/3 of sheet leave space at top & bottom to roll. assemble choice of vegetables in a a layer on top of the rice & roll tightly.

Once in a roll use some of the marinate from the mushroom to wet the seaweed & seal your roll. Once  the roll is tidy cut into small Maki rolls about an inch apart. (looks so pretty)

Place on a serving dish (preferably in Asian theme) 

I served with some lightly steamed adami beans (can buy in frozen department of most Asian stores) with Miso soup & condiments Tamari  with Wasabi, if you really want to go to town you could make some ginger.

Eat fresh or put into the fridge to sit & serve later.

This is a kid friendly sort of novelty supper. Coco loved this & the whole Japanese experience.