Once again, here’s another recipe from Alissa Cohen’s Living on Live Food. As far as recipes go, this one is simple to write but fairly lengthy to implement. It felt like we were chopping and rolling all Saturday night! To be fair, we made way, way too much and had lots of leftovers.
Since soy sauce isn’t raw, I don’t like Bragg’s and Namu Shoyu isn’t gluten-free, I mixed up a quick raw dipping sauce. of sesame oil, lime juice, ginger and sea salt. I do have to say that I think it would have been more delicious with a little soy sauce and cooking sherry though.
I give this a 3/5 happy monkeys. It’s yummy and I think there are lots of ways you could amend it to have fun with it – put pesto in, or mango. However, it’s very time consuming and at the end of it, I was full but not satisfied. My husband added canned chicken to his, so his were a little more filling. I think this would be fun for a party, especially one where the guests could make their own sushi, raw or not, but it’s too much work for daily living.
– Whatever vegetables you feel like chopping up into thin strips. We used cucumber, carrot, zucchini, basil, sprouts, green onions and avocado
– Nori sheets (make sure raw, not roasted)
– Cauliflower (we used half a head, and it was way more than enough for two people)
– Sesame oil
– Lime juice
– Sea Salt
Chop all veg except for cauliflower into thin strips. Blend cauliflower in food processor until it turns into little bits. It will remind you of white rice if you squint hard enough. Lay out a nori sheet on either a sushi roller or piece of saran wrap. Cover with a thin layer of cauliflower, leaving about an inch clear at the edge of the nori sheet. Lay out your veg in a line on top of the cauliflower. Roll up and wet the edge of the nori sheet to seal. Slice carefully into rolls. I recommend cutting with a serated knife in long slow strokes so as not to break the nori. Repeat as needed. Mix dipping sauce ingredients together, dip and enjoy.