#day6 #plantlab #sushi

Raw vegan sushi is nutritionally dense and fun to make. You can prepare all the constituent parts in advance then get friends over to sit at the table and roll up their own sushi roll (like a weird take on rolling a joint). You can cut them up and share around. Drink saki too.

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  • - Jicama Sushi Rice: Mashed jicama, umeboshi plum vinegar (lots of healing properties derived from the japanese umeboshi plum) and an optional splash of honey. Note you can substitite any starchy vegetable in place of the jicama, such as turnip, kolhrabi, parsnip.

  • - Filling: An assortment of marinated shitake mushrooms (these have medicinal healing properties), snaps peas, carrots, cucumber, beets, avocado and broccoli sprouts. You can also add raw sashimi grade fish if you fancy it.

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Garnish: Raw chipotle mayonnaise, black sesame seeds & a beet-pickled ginger.

Wrap: Nori paper. Nori is high in protein (up to 50 percent of the plant's dry weight), and one sheet has as much fiber as a cup of raw spinach and more omega-3 fatty acids than a cup of avocado. Nori also contains vitamins C (a potent antioxidant) and B12 (crucial for cognitive function) and the compound taurine, which helps control cholesterol.

#sushiplantfoodrawveganglutenfreedairyfreemedicinekitchenhealthfoodiefoodpornhealthfoodloverfoodmedicinechefsofinstagramilovecookingmkcuisineplantlabmainesummer

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