AMAZING tuna sushi
So, this is my first recipe I’m posting here. It was also my first real try at raw vegan sushi. Sure, I’d made some nori rolls but nothing serious. This turned out…AMAZING! The recipe is exactly how I made it but aside from the ‘rice’, lots can be played around with. I gotta say, the rice rocked. Had a great sweet vinegary taste and good consistency. The whole thing rocked. The above serving happily feeds one hungry person or two if it is just lunch or if you have a side of something.
1 cup almonds
1 clove garlic
1 tablespoon sunflower oil
1 dash cayenne (or as much as you want)
1½ tablespoon lemon juice (or juice of 1/2 a lemon)
.125 cup nori shreds, soak in the lemon juice
1 slice large sheet of nori
1 cup buckwheat sprouts, soaked, sprouted and allowed to dry
¾ cup cauliflower
1 teaspoon nama shoyu (i used tamari)
.125 cup dates (i used about 3 dates)
1 teaspoon apple cider vinegar
2 pinch salt
6 slice avocado (about 1/4 avo)
.125 cup rocket salad/rucola/arugula
So, for the ‘rice’, you need to first blitz in the food processor or blender the buckwheat sprouts. Make sure they’re dry so that it turns into a chunky buckwheat flour. Put that into a bowl.
Then do the same with the cauliflower. Put that in the same bowl.
Now put the dates, vinegar, salt and soy sauce in the blender and try to blend it to a paste. Mine stayed quite chunky but it’s fine.
Add the date mixture to the buckwheat and cauliflower and mix well. It should be quite sticky. If not, add more vinegar or soy.
That’s your rice.
Now for the tuna. This recipe is basically the tuna recipe created by James the raw (http://www.goneraw.com/recipes/1908-tuna-salad-sandwiches-)
You blitz up the almonds till they’re quite fine. Then add the garlic (chopped), the nori shreds with lemon juice, salt, cayenne, and…that’s it. Whizz it all up. You will probably have to use a spatula to get it all in and mixed around.
So, that’s the tuna.
I’ve never rolled sushi b4 so this is just how I did it and can surely be done better. I first put the rice onto the large nori sheet and spread it over the whole sheet, not right to the edges though. Then layer on the rocket salad and also the avocado. Add a dash of soy sauce also. Then sblodge on the tuna.
Roll up the nori roll and dab the edges with soy sauce so that it sticks. Turn the big fat nori roll so that the edges are underneath and slice ‘bite size’ chunks with a sharp knife. I say bite size in quotes because they don’t fit into MY mouth. It may be better to halve the nori sheet and spread the rice and tuna only half as thick. But, I’m just telling y’all how I did it. Anyway, they come out looking like California Rolls.
I had no ginger nor wasabi, but when I get some, this recipe will be PERFECT. Oh, and chopsticks.