I’m turning Japanese
I think I’m turning Japanese
I really think so…
Loving sushi and going vegan is a bit of a hard bite to swallow, so after much resistance, I have come up with my raw vegan alternative! Raw Parsnip Sushi!
While I must admit that I have been interested in making my own sushi for awhile, I have always been intimated by the sushi rolling process. There was the special bamboo rolling mat, the “special” sushi cutting knife and then there was the actual process of combining together vegetables and rice into a perfect roll only using seaweed… needless to say I was convinced that you must have some sort of Japanese gene to be able to do this. But after many pep talks and the banality of the same lunch recipes, I got up the guts to do this thing. With no bamboo mat, no special knife and only my two hands, I made raw parsnip sushi successfully! And guess what? It rocked!
So get the courage, get creative, take some chances, have some fun, and create some sushi that EVERYONE at the office is bound to be both impressed and jealous by… even if it doesn’t contain fish.
THK Raw Parsnip Sushi Rolls
For the filling
1 Red Bell Pepper, seeded and sliced into thin strips
1/2 Cucumber, seeded and sliced lengthwise into thin strips
1/2 Beet, sliced into thin long strips
2 c Sprouts
1 Avocado, thinly sliced
For the Parsnip “Rice”
4 Parsnips, peeled and chopped
1 tbs Nama Shoyu (unpasteurized soy sauce)
1 tbs Coconut Oil
2 tsp Brown Rice Vinegar
1 tbs Miso
1 tsp Unheated Sea Salt
Optional: to make it spicy, add 1 tbs Wasabi Powder
1. Place Parsnips and other “rice” ingredients into a food processor or high-speed blender, such as the Vitamix, and blend until it takes on a rice consistency.
2. Place a sheet of nori on your cutting board in a horizontal direction. Cover the bottom 2/3 of the sheet with parsnip rice. Spread an even layer across the bottom.
3. Fill the center of the rice with the long strip of veggies and then top with sprouts.
4. Roll upwards from the bottom of the sheet (the edge that has filling on it) upward, and seal the end with a bit of water. * I like to roll it as if you were rolling a sleeping bag or yoga mat, gently but tight, to make sure there is no room.
5. Take a sharp knife and slice the sushi into even rolls. * Be sure the knife is sharp, because if it is too dull it will pull the nori and wreck the shape of the roll.
6. Top with sesame seeds and serve with wasabi, ginger and nama shoyu. An option is to drizzle with fresh lemon.
Variations: Great additions or variations to this role are mango, strawberries, raw seed or nut burger, kale, arugula, tomato, sundried tomato and olives.