raw challenge - day 46 - sushi + pink pickled ginger

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If you ever need something rolled at a party, don’t look at me. And despite several determined attempts, I also remain a dismal sushi roller. But I shall continue to practice and, hopefully, sushi rolling mastery is soon to come. While my current maki creations are loosely rolled and full of air pockets, they are delicious none the less.

To make sushi completely raw, cooked rice is not an option. But fear not. Substituting the traditional grain with Turnip 'Rice' (a mixture of minced turnip and rice vinegar) makes for a fresh and crunchy alternative (I ‘glued’ the turnip to the nori sheets with a thin layer of Ani Phyo's Garden Pate, but any spread will do). As for other fillings, raw vegan fillings include ingredients such as cucumber strips, avocado slices, sliced marinated mushrooms, bell pepper strips and arugula leaves. If you are open to including raw fish in your diet, try sushi grade raw fish and seafood, such as tuna, salmon and prawns. Before purchasing raw fish, talk to your local fishmonger and figure out which of their products are both safe and appropriate for raw consumption.

It is said that we eat with our eyes first. Sushi is not only a great opportunity to experiment with wonderful ingredients, but also with visual presentation. Think of how it is usually served in a restaurant- dishware, garnish and décor all contribute to each dining experience. Even using a plain wooden cutting board as a serving platter can be a very attractive way to present your creations. Arranged with Pink Pickled Ginger, (coloured naturally with fresh beet juice), Nama Shoyu (soy sauce) and wasabi paste (or fresh grated wasabi root- if you can find it) home made sushi need not look ‘home made’ at all.

Turnip ‘Rice’

1 medium turnip, peeled and cut into 2” cubes
1 T water
2 t rice wine vinegar
2 pinches of sea salt

Whirl turnip cubes in food processor until they form a rice like consistency. Place turnips into a bowl and mix in remaining ingredients.

Garden Pate (Ani Phyo)

1/2 c almonds, dry
1 ½ t grated ginger
1 garlic clove, minced
¼ - ½ t salt
2 carrots, peeled and chopped into large slices
1 celery stalk, chopped into large slices
¼ c red onion, roughly chopped
1 T extra virgin olive oil
2 t fresh lemon juice
¼ c raisins (not soaked)

Whirl almonds in food pro, until fine crumbs. It is important to do this first. Remove and set aside. Add all remaining ingredients to food pro and whirl well to combine. Great in wraps, on crackers….or in sushi.

Pink Pickled Ginger

Fresh ginger root, peeled and very thinly sliced (about ½ c)
2 T rice vinegar
Pinch of salt
3 T water
1 1/2T agave syrup
1 t fresh beet juice

In a small bowl, combine all ingredients except for the ginger. Stir in the ginger. Place in a tightly lidded container in the fridge. Allow to chill and marinade for at least 4 hours.

For Assembly:

Nori sheets
Garden pate
Fillings of your choice

If you’ve never made sushi before, I’d suggest checking out a ‘how to’ video on You Tube for help with technique (this one has rough camera work, but it’s helpful. Don't bother wetting your hands, as you are not using real rice). Lay each nori sheet on a bamboo sushi rolling mat (buy at any kitchen supply store). Spread a thin layer of pate on the bottom half of the sheet. Cover with a thin layer on the Turnip ‘Rice’ (about 3/8” thick). Add ingredients to your liking, but don’t add too much, or the roll will be difficult to form. When forming your sushi rolls, roll them away from you. If you are having trouble sealing them, dip your fingers in a cup of water and run them along the top edge.