This nourishing open sushi bowl provides a whole spectrum of vibrant, living foods. It has become a regular meal in our household as it never ceases to satisfy and it’s always fun to prepare. We’ve found incorporating more colourful raw fruit and vegetables into our diet works to nourish us from the inside out, improving clarity in skin and eyes, strengthening nails and hair, healing and improving digestion as well as increasing energy and hydration. What’s not to love!
Don’t be put off by the long list of ingredients, the majority is a variety in colour of raw veggies and more colour means more nutrients. However, the rules are: there are no rules! Mix it up and add your favourite combo from what is available and in season!
x Harry
QUICK PICKLED GINGER
1/4 cup (20g) ginger, peeled and finely sliced
2 tablespoons apple cider vinegar
1 1/2 tablespoons coconut sugar
CAULI RICE
1/2 head (approx. 420g) cauliflower, stalk removed
1 cup (140g) cashews
1 teaspoon sesame oil
SALAD
1 cup (40g) baby spinach, tightly packed
2 sheets yaki nori, or sushi seaweed, shredded
1 medium carrot, ribboned
1 red capsicum, sliced
1 yellow capsicum, sliced
1 large avocado, peeled, stoned and diced
4 tablespoons beetroot and ginger
sauerkraut (see page 130)
TO SERVE
2 teaspoons black or white sesame seeds
1 tablespoon tamari (optional)
2 teaspoons chives, chopped (optional)
Combine all quick pickled ginger ingredients in a bowl. Stir well and set aside.
Cut cauliflower head into 6 pieces. Place in a food processor with cashews and sesame oil and pulse 8 to 10 times until an even, grainy rice-like texture is formed. Divide between two small bowls and place in the centre of two larger plates.
Place salad ingredients in sections around the outside of the bowls and sprinkle ‘cauliflower rice’ with sesame seeds and
quick pickled ginger using a little of the liquid from the ginger as a dressing.
Serve with a small dish of tamari and chives. Enjoy!
TIP: If you squeeze lemon or lime juice over your sliced avocado it will slow the oxidization process, which will keep the avocado from turning brown.
