SUSHI

Whole Food Plant Based : Vegan : Dairy Free : Oil Free
#WPFSushi

Ingredients

2 Cups Cooked Rice - I used brown rice

1/3 Cup Rice Vinegar

1/4 Cup Date Syrup

8 Nori Sheets

Sesame Seeds, Gari (pickled ginger) and Wasabi

Fillings - Avocado, Cucumber, Carrots, Red Cabbage, Sweet Peppers, Spinach, Beets etc.

 

 

Directions

Prepare your rice according to the package. Once cooled add in the rice vinegar and date syrup.

Prep your filling. I use a julienne bland on my food processor to prepare firm vegetables into thin sticks.

I used a sushi cannon to perfectly roll the filling. You can use a sushi rolling mat as well to roll the rice and fillings. Lay the tube of rice onto the rough side of a sheet of nori. Using a bit of rice vinegar on your fingers roll the nori around the rice and secure it. Allow it to sit for a moment.

With a very sharp, wet knife slowly cut your sushi slices.

Top them with sesame seeds. Chill until serving.

You can see I got creative with some watermelon and cashew cream making mock shrimp. I rolled balls of rice with avocado to make the base. If you want to cut strips of nori make sure it is wet and your knife is wet too.

If you are really ambitious, you can easily pickle your own ginger. Peel and thinly slice 1 Cup of Ginger Root. Boil some water. In a container place the ginger, 1/2 TBSP Kosher Salt, 1/4 Cup Rice Vinegar, 1 TBSP Date Syrup and 1/2 Cup Boiling water. Allow the ginger to soak. This can be stored in the fridge up to 4 weeks.

 

 

 

 

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