Recipes, Savoury

RAW RAINBOW SUSHI | bright, easy & video

How good is sushi?

How good is fully loaded, brimming with colour and flavour sushi?

How good is that feeling you get after a big juicy, delicious, fresh salad?

Well, imagine those two things combined….. sushi made out of JUST veggies and served with easy-peasy home made “quick-picked ginger” made in 10 minutes!

I hope you adore this recipe as much as I do. Grab a bunch of your favourite colourful veggies and get rolling!

xx Harry

 

What you will need:

Equipment:

bamboo sushi mat

clean jar and lid

food processor

Quick pickled ginger: 

80g fresh ginger root

1/2 cup apple cider vinegar

2 tablespoons coconut sugar

Cauliflower “rice”: 

1 head cauliflower

2 teaspoos sesame oil

2 cups raw, unsalted cashews

Filling: 

1 tablespoon white or black sesame

A selection of your favourite, colourful, raw, veg. I used:

handful pea shoots

1 medium carrot

1 large beetroot

1 red capsicum

1 yellow capsicum

1 medium avocado

Serve with (optional) 

2 tablespoons coconut aminos (fermented coconut nectar)  for a delicious sweet tang.

Otherwise try the traditional route and serve with a small bowl of wasabi and tamari

Extra sesame seeds

 

 

How to make: 

Firstly, peel and thinly slice the ginger. Place into an air tight jar and add the coconut sugar and apple cider vinegar. Secure the lid and give it a shake before placing aside while you prepare the rest.

Slice a selection of your favourite colourful veggies. You could also add some gut loving sauerkraut for extra health benefits.

Add 1/2 of the cauliflower rice ingredients to your food processor, pulse until a rice like texture is achieved. Repeat with the second half of the ingredients.

Place a nori sheet on your bamboo rolling mat, rough side up and spoon on a generous amount of the rice mixture.

Sprinkle with sesame seeds and layer with raw veggies.

Carefully roll your sushi two thirds of the way and gently squeeze. Lightly brush the opposite side with some water before rolling fully. Leave for 1-2 minutes before slicing.

Repeat this process until all ingredients are used.

Slice with a wet sharp knife and serve with coconut aminos (fermented coconut nectar) and your quick pickled ginger

 

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