After going raw, I really missed veggie sushi from Whole Foods. It was just brown rice, avocado and carrots with soy sauce and wasabi. I missed it so much that I decided to make a raw version.
The tempura batter is really mild. You want to let the sauce have the show. You can dip it Shoyu or make a tempura sauce. I will add the recipe for that when I actually figure it out.
This miso soup is slightly thicker than the traditional cooked version, but it tastes authentic because of the mushroom dashi. It is light and very filling at the same time.
This is a variation on a traditional Japanese cucumber salad, which features a vinegar dressing. This version, inspired by RenÃ©e Loux, adds a Japanese citron juice called yuzu, among other things. If you don’t have yuzu, you can substitute lemon juice and a touch of wasabi. Best served chilled.