serves 4-6 people
The Perfect "Rice"
1 and 3/4 cups peeled fresh parnips
3 tbs. mac nuts
3 tbs. pine nuts
1 tbs. flax or hemp seed oil
1 1/2 tbs. agave nectar
2 tbs. lemon juice
1-2 pinches celtic sea salt
1 tbs. raw soy sauce or south river miso
to: Process in the food processor until rice-like. Set aside.
Veggies for Sushi
1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks
1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks
1 stalk celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks
1 scallion, white and pale-green parts, cut into 1/4-inch-by-3-inch matchsticks
1 cucumber cut into 1/4-inch-by-3-inch matchsticks
1 yellow zuchinni cut into 1/4-inch-by-3-inch matchsticks
Marinate everything for 1-2 hrs. in
3 tbs. sesame oil
1 tbs. black sesame seeds
1 tbs. raw soy sauce or 2 pinches of salt
2 tbs. lemon juice
in the fridge until read to use.
1 avocado julienned
1/2 cup sprouts (ginger sprouts are yummy, alfalfa sprouts, sunflower
Steps to Making Perfect Sushi
1: Take a sheet of nori and place it onto a clean smooth surface.
Step 2: Spread 2-3 tbs. of the rice mixture on to 1/4th of the nori sheet.
Step 3: Make a little indent and put 1-2 tbs. of the marinated veggies
Step 4: Top that with a few pieces of the julienned avocado.
Step 5: Take 2 pinches of the sprouts and place it on the avocado and
Step 6: Get a mini spray bottle or a pastry brush and brush the top part
of the sushi.
Step 7: Roll it up! You can roll the sushi with a sushi mat or use your
fingers. I like to use my fingers. Use your thumbs and fingers and roll
it up, when rolling, tighten the roll everytime.
Step 8: Let the roll sit for 5 minutes before cutting.
Step 9: Using a serrated knife cut the nori roll into 5-6 equal parts.
Use a see-saw motion with a serrated knife to make it a perfect smooth
Step 10: Plate 5 nori rolls and garnish the platter with garlic chives,
edible flowers, sesame seeds. Serve with freshly grated wasabi and raw