Sushi is another one of those foods which makes the transition from SAD to living foods easier. It’s raw to begin with! I love making it because not only is it something my family will eat, but they join in the fun of making them. There are endless variations. Switch up the pate or spread. Change the veggies you use. Have a different dipping sauce. It’s all up to your imagination.
Veggie sushi
raw nori sheets
pickled ginger
wasabi paste
pate of your choice (I like to use mock salmon)
julienned and/or shredded veggies
Today I used seeded cucumber, shredded carrots, crumbled cauliflower (looks like rice!), scallions, and alfalfa sprouts.
Lay out your ingredients where you’ve got room to work.
Place the nori on a sushi rolling mat. Spread a couple of tablespoons of pate along one edge. Sprinkle veggies cross-wise over the pate.
Make sure the edge with the ingredients on it is closest to you.
Moisten the edge furthest from you with a finger you’ve dipped in water. This will help the roll stick together after you’ve made it.
Pick up the sushi roll at edge closest to you and roll the sushi away from you.
Cup your hands over the top to keep the roll tight. When it’s completely rolled up, moisten your finger again and run it along the edge to secure the stick.
Let the rolls sit for a few minutes to allow the nori sheet to adhere to the veggies.
Use a serrated knife and slice the roll into sushi pieces.
Lay the pieces out on a plate with tamari, pickled ginger, and wasabi paste or whatever condiments and dipping sauce you enjoy.
Serve with love.
