Ok… I’ve tried this a few times but alas, I haven’t been very successful at creating a picture perfect raw vegan sushi (they always tasted great though, just a little messy :-)). But then I bought a sushi mat and I’m convinced that’s what made the difference for me!!
I have tried a variety of fillings and will share more on that later, but for today this was the creation of the day.
Ingredients (makes 1 sushi roll):
- 1 raw nori sheet
- 2 Tbsp Braggs All Purpose Liquid Soy (I like this, it’s GMO free, gluten free and A LOT less salt than regular soy sauce)
- 1 tsp toasted sesame oil – toasted (vs. not toasted) has a wonderful asian flavour!
- chopped ginger to taste (I used about 1mm slice and chopped in small pieces)
- 1/4-1/2 cup sunflower seeds
- 1/2 clove garlic
- 1-2 tbsp lemon (optional as it does give a lemony flavour, which I love!!)
- 1 very small carrot, cut in long slivers
- 1/4 pepper, cut in long slivers (I only had green pepper, but red pepper would have been nice for the colour)
- 1/4 avocado, cut in long slivers
- 1″ cucumber, cut in long slivers
- 2-3 leaves bok choy (I much prefer using sprouts but I didn’t have any, if you have sprouts sunflower sprouts are the best!!)
Putting it all together:
- Dip – mix all ingredients together and mix well, set aside and let flavours merge a little
- Rice – mix all ingredients in a food processor, scrape sides down often and mix until processed but still a little chunky to create a “rice” like texture
- Place nori sheet, shiny side down onto sushi mat
- Spread “rice” over 1/2 of the area of the nori sheet
- Top with vegetables – in this case carrots, green peppers, cucumbers & avocado
- Layer bok choy overtop of vegetables
- Start to roll sushi mat, using fingers to tuck in vegetables
- Once full roll is created let go of mat and continue to roll
- Use a wee bit of water along the edge to seal the nori sheet
- Cut into bite size pieces with serrated knife
- Serve with dip & enjoy!!