Who doesn’t love sushi? It’s quick easy and a great lunch box snack. But most sushi’s are made too far in advanced, full of bad bacteria from takeaway food handling practices and cheap farmed fish or hormone packed meat and served with soy!
So you can make your own . . .
Prep time: 15 minutes
What you need:
2 cups pulsed raw cauliflower or soaked and cooked quinoa
2 tbs apple cider vinegar
3 organic dried nori sheets
1 carrot julienned
1/2 capsicum julienned
1/2 cucumber julienned
handful snow peas sprouts
1/4 cup red cabbage thinly sliced
2 fresh or dried and ten soaked shitake mushrooms -optional
1/2 avocado sliced thinly
1/4 cup coriander
1/4 cup mint sliced
organic wasabi paste if tolerated- optional
sesame seeds to decorate
1 tbs water for sealing the rolls
How to make it:
- pulse the caulflower into cpus cpus or rice constancy in a food processor.
- in a bowl add the cauliflower apple cider vinegar. This will start to soften the “rice”
- place the nori sheet on to a sushi rolling mat or tea towel. Add the cauliflower to it and spread out about 1 cm thick to the edged, leaving a gap at the end furthist away from you.
- the end closest to you start adding on your topping in stripes. Start with the wasabi if your using it then the harder vegetables and finish with the softest like sprouts and herbs.
- don’t fill it to much your better to make smaller and more of them.
- using the matt roll away from your self tucking the edges in and under and rolling away at the same time. Dip your finger in some water and run it along the edge that has no ‘rice’ on it. This will seal it together so it does not unwrap.
- with a sharp hot bread knife cut into 6 pieces and sprinkle with sesame seeds.
Serve with a dipping sauce, pickled vegetables and a raw crunchy asian salad.
Enjoy making it your own!