Sushi is one of those things, like cilantro…some people can’t ever seem to get enough of it, and some people hate it with a passion. The latter, tend to be those that never gave it a chance (like my husband) or those that had a bad experience at a place that probably didn’t know what they were doing.
I grew up on sushi…a long time before I was born, my father lived in Japan while in the coast guard, and when he came back to Montana, he started working at the first Sushi restaurant Bozeman ever had. Incidentally this is actually the place that he met my Mother…
so in a strange sort of way, I would not be here if it weren’t for sushi.
So it was a surprise for me when my husband exclaimed that he would never eat sushi. He said that he knew he would despise it so he might as well not even try it. Too bad for him.
So when we were eating a raw/vegan diet a few years ago, I came across a recipe for raw/vegan sushi. I was almost disqusted of the thought of sushi without rice, but I was curious…so I tried it. I processed some jicama and cashews with vinegar, honey, and sea salt. Then I removed the access moisture from the rice to make it more manageable.
More than satisfactory!!! I actually prefer this faux-rice!!!
Now that the husband has grown to be a little bit less bullheaded, and because this doesn’t contain any raw fish…he actually tried it! I know it wasn’t his favorite meal, but he said he would eat it again.
A big step for this Scandinavian fellow…
Now go out there and convert those sushi haters!
And try your favorite sushi fillings, and also if you are raw/vegan/vegetarian, just omit the salmon and add some sunflower sprouts!
I’d love to know how your rolls turn out, so don’t be shy!
- for the sushi rice:
- 1 large jicama, peeled and cut into 1 inch cubes
- 3 TBS raw cashews
- a dash coconut or apple cider vinegar
- a squirt of raw(preferably local) honey
- a pinch of sea salt
- 4 nori(preferably untoasted)sheets
- thinly sliced wild caught smoked salmon
- raw asparagus spears
- avocado, sliced
- to serve:
- black sesame seeds
- coconut aminos
- prepared wasabi
- for the raw pickled ginger:
- 1 knob ginger thinly sliced with ceramic mandoline
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoons raw honey
- for the sushi rice:Place the jicama, cashews, vinegar, honey and sea salt into a food processor fitted with the S blade attachment, and pulse until they are approximately the size of grains of rice.
- Place the sushi in a paper towel, or cheese cloth and squeeze out some of the access moisture.
- and the short side closest to you. Spread about a ½ cup of rice on the bottom ⅓rd of the nori sheet, but make sure to leave about an inch of space clear on the bottom.
- Lay some of the smoked salmon, a whole asparagus spear and avocado in the middle of the rice.
- Fold the bamboo mat carefully over the filling and roll up firmly, but again carefully. Before finishing the roll, wet the last part of the nori with some filtered water, and seal.
- Set to the side, and use a very sharp knife to cut your rolls.
- for the raw pickled ginger: Marinate the ginger for a minimum of 1 day in the refrigerator. Will keep in the refrigerator for a few weeks.
- Garnish with black sunflower seeds and serve with wasabi, coconut aminos, and your homemade pickled ginger!