I love having sushi in the "raw". My favorite is futo maki and this is a rendition of the original futo maki that is made with pickled radish, egg or tamago, veggie and rice. At the same time, I wanted to use the fresh peas preshelled from the farmers market. I combined it with the golden zucchini then a touch of Hemp Ginger dressing.
1/2 head of Cauliflower broken into small pieces, try to not include the stem part
1 tsp agave nectar
2 tsp Braggs Apple Cider Vinegar
pinch Himalayan salt
1/2 medium cucumber sliced horizontally
1/2 medium carrot sliced horizontally
3 pcs of shitake mushrooms
1 tsp Bragg's Apple Cider Vinegar
1/2 tsp agave nectar
pinch of Himalayan salt
1 tsp Bragg's Liquid Aminos
dash of white pepper
1 tsp sesame oil
Hemp Ginger Dressing
2 tbsp Hemp seeds
1 tbsp agave nectar
1/2 medium jalapeno pepper w/ seeds
1 tbsp chopped ginger
1/8 cup of coconut water
1 tsp chopped garlic
1/4 tsp of chili powder
1 tsp lemon
1 tsp Himalayan
Combine all in food processor and pulse until rice-like texture. This is a personal thing, if you want grainier or fine - both will be good to roll. Place the rice in a cheese cloth and sqeeze liquid out - depending on how wet or stick you would like the rice to be. I like mine semi-dry.
Combine everything together, mix it up by hand with a gentle sqeeze so the juice gets sucked in the mushroom sponge. Let it marinade for 15 minutes.
Layout nori sheets on top of sushi roller. Place the rice 2/3 of the way up the nori. Place the cucumber, carrot then the Shitake Meat. Roll firmly until sealed. The moist of the rice will seal it nicely. Cut sushi with a sharp knife. Dull knife will not work.
Hemp Ginger Dressing:
Combine all ingredients in a high speed blender or Vitamix. Blend until smooth. If you prefer thicker dressing, add more hemp seeds.