A while back I went off cooked food for a bit. It happens to me every now and then that I naturally will only feel like eating raw, so I follow my instinct. This recipe came out of that episode, as I was getting bored of my salads and the usual flavours. It has become one of my absolute favourites. This dish can be eaten as a meal on its own, or as a starter for something more substantial, having said that it is very filling.
This raw sushi is rich in fiber and water as well as essential fatty acids and minerals, in particular iodine, which is really important for the well being of our thyroid and basal metabolism of our bodies.
You will need a sushi mat for this, you can find those in the Asian food section of the supermarket and they are dirt cheap.
- 4 grated medium sized carrots (use the large setting on the grater)
- 1/2 avocado thinly sliced length wise
- 1 lebanese cucumber cut into thin sticks
- 2-3 shitake mushrooms, thinly sliced (optional)
- 2 nori sheets
- 1 small knob of ginger, sliced into thin slices (with or without the peel)
- Coconut aminos, enough to fill a small dish
- Start with the sauce so that the ginger can marinate in the coconut aminos whilst you prepare the nori rolls. Peel and finely slice the knob of ginger and place the slices in a small dipping dish. Fill the dish 3/4 with coconut aminos and set aside.
- Prepare all the vegetables and put them in groups on a large plate that can hold everything.
- Place another empty plate next to it, this is where you will put the rolls when they are ready.
- Grab a large chopping board and place the sushi mat on top. Put your first nori sheet on top of the mat, shiny side down. Spread out an even layer of grated carrot. Make sure the carrot goes all the way out to the sides but leave a small space of about 2cm at the end of the nori sheet, the side which you will be rolling towards (the end away from you).
- Place the rest of the ingredients in an even heap, off centre of the nori sheet and closer to the end where you are standing, make sure the filling stretches across the entire sheet so that when rolled you will have filling throughout the roll.
- Grab the sushi mat, and as you start rolling it away from you and towards the nori sheet, tuck your side of the nori sheet inwards into the roll as you are rolling. Once the edge has been tucked in, apply even pressure on the roll and slowly roll the roll making sure that everything is tucked in and tight. This might take some practice but don't give up, it really does get easier over time.
- Once you have reached the end, drag a wet finger along the space on the nori sheet that was left bare, this will help close the roll. You can also use a wet pastry brush for this.
- Continue rolling and applying light pressure until the roll is completely rolled.
- Make sure you leave the seam of the nori roll downwards facing the chopping board.
- With a wet and very sharp knife, slowly (as to not tear the nori sheet) top and tail the roll, as very often the ends come out a bit wonky. By topping and tailing the roll, presentation looks a lot better and it is easier to stack the mini rolls on a plate. Continue cutting the roll in desired sized pieces but not too small as this might break the roll.
- Place the mini rolls on the serving plate.
- Repeat the same process for the second roll.
- When you are done, put the little dipping plate containing coconut aminos on the plate with the nori rolls, and eat.
- This can be served as a starter for 2 people. This dish is best eaten straight after making them as refrigerating the rolls will weaken the flavours of the vegetables.
- I eat mine with chop sticks, it seems to work best that way.
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Dozo Omeshiagarikudasai!
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