Raw Vegan Sushi
Dried strips of squash (kanpyo), simmered, is a traditional vegetarian sushi filling. I’m having ideas about coming up with a raw version — butternut or kabocha, marinated with shoyu and put in the dehydrator until it’s softened up a bit, maybe. Hm. Gotta ponder this a bit further.
Also, scroll down for a source for raw nori.
Incidentally, I would be inclined to actually season the vegetable rice as if it’s real sushi rice. You gotta have that lightly sweet, lightly vinegary flavor or it’s just not sushi, IMO.
Can use one of the following 1 half jicama
or 5 peeled and washed carrots, 1/2 a cauliflower or any other root vegetable.
Process one of the above vegetables in the food processor with the s blade until a rice like consistency is achieved and then put into a bowl.
Julieanned or thinly sliced vegetables of your choice
Seaweed such as Dulse and Kombu Cilantro
Raw Pickled Ginger
1 knob ginger thinly sliced with ceramic mandoline
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons raw honey
Marinate the ginger for a minimum of 1 day in the refrigerator. Will keep in the refrigerator for a few weeks.
(look for the dark purple nori sheets)
Lay a nori sheet on a sushi mat and then spread an even layer of the vegetable rice mixture over the nori sheet. Spread the vegetables in a thin line on top of the rice mixture as if you were making sushi. After you roll the “sushi” cut them into 1 to 2 inch pieces and lay them attractively on a platter. Serve them with the raw pickled ginger.
Based on Random Daze theme by Polaraul