The sushi and dipping sauce are my husband's creations. He brought home the pecan butter and his imagination went from there.
We make and eat sushi once every few months. It's one of my favorite foods.
It's a big deal when we make sushi because the work involved (food prep, rolling, sauce-making, etc.). We use a variation of the "Raw Food Real World" recipe with the jicama rice. Yummy!
We save sushi night for when the kids are at a sitter and we can open a bottle of wine and crank up the music.
Oddly enough, this wasn't one of THOSE nights.
Note to self: Hungry husband generally doesn't like to have his sushi kidnapped to take a photograph for blog.
SUSHI ROLLS
4 nori sheets
3 green scallions, thinly sliced
1 cucumber, peeled, seeded and julienned
1 red bell pepper, julienned
1 ripe avocado, sliced
1 small bunch sprouts
1. Place a nori sheet on a rolling mat.
2. Arrange small portions of the scallion, bell pepper, sprouts, cucumber and avocado on the bottom third of the nori sheet.
3. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder. Think fat cigar.
4. Cut each sushi roll into 1½-inch rounds using a sharp, damp knife. Plate and serve with Spicy Pecan Dipping Sauce.
SPICY PECAN DIPPING SAUCE
1/2 cup Artisana Organic Raw Pecan Butter
1 garlic clove, minced
3 tablespoon agave nectar
2 tablespoon Nama Shoyu
2 tablespoon water
1/2 teaspoon sea salt
1 garlic clove, minced
3 tablespoon agave nectar
2 tablespoon Nama Shoyu
2 tablespoon water
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes,
1. In a blender puree together pecan butter, garlic, agave nectar, Nama Shoyu, water, red pepper flakes and sea salt until mixture is smooth.
2. If needed add more water one tablespoon at a time to reach a desired consistency.
4 comments:
Thanks for dropping by our "rawaspirations" blog and for the encouragement. I checked out your blog and was blown away! I make sushi rolls myself with Sarma Melngallis recipe on the G Livings Greenchefs website. I pickle my own ginger for the rolls, and I like to drizzle a little of the ginger liquid on each bite. It's tangy, spicy, and sweet. But your peanut sauce would rock with them. I will end up visiting your site much more.
Keep up the excellent work.
Marc
Thanks for sharing your Sushi recipe. We often make sushi at home and the whole family get involved. The kids love rolling it up and making up fillings. Their favourite is with smoked salmon. I like vegie ones with beetroot, carrot, cucumber and shallots (think they are your equivalent of scallions). I'll drop by often to spy on your recipes!
Hello! These look so tasty! I am just trying raw foods right now, so there is SOOO much I've never had or seen. Regular sushi is one of my favorite foods, so I am intrigued by a raw version, it looks so good! I have to ask, if you love it so much, how come you only have it once or so every 2 months? Is it very time consuming or expensive to make? I'm just wondering if there is something that makes it so elusive to you? (obviously by choice, but still!)I am just thinking if I ate all raw, always, I would need to eat raw sushi as often as possible!! LOL, that's just me. Thanks so much for sharing.
Warmth,
Tracey
Tracey,
Thanks for commenting. It's not expensive or time consuming. It's just that it's an event for us to have sushi without the kids. And we aren't alone but once every 2 months, we really can't afford sitter too often. Of course, we could eat it with the kids around, but it is our special time together so we save this meal for then. And the kids love nori sheets and they tend to eat all the sheets before we can roll them. Darn kids!
Post a Comment