I actually made sushi! And it was simple! Hence, the title--not very original, but very true! This dish was inspired by Minh Nguyen from her DVD "Going Raw! with Ronnie and Minh". She explains how to make sushi free of any cooked ingredients. So that's what I did! Minh suggests a final dipping sauce of nama shoyu (raw soy sauce), but since I had none, I used Bragg's Liquid Aminos, which is raw, too. I also got some personal help from my blogger friend, Raw Oz Gal, who told me how to make cauliflower "rice"! Ingenious! And don't forget to use chopsticks; it's actually easier to eat sushi traditionally than it is to use a fork. You really should give this recipe a try! Seriously! It's fun to prepare and fun to eat! Makes approximately 32 servings or enough for three to four people.
a small bowl of water
four sheets of raw nori
half head of cauliflower, minced
half a cucumber, thinly sliced
half a red bell pepper, thinly sliced
1 or 2 avocados, thinly sliced
red leaf lettuce (optional)
alfalfa sprouts (optional)
Use any favorite veggies! Be creative!
Nama Shoyu or Bragg's Liquid Aminos
raw wasabi (optional)
Rinse all your vegetables; set aside. Cut the cauliflower into florets that will fit comfortably into your food processor and let the machine do all the work! When the cauliflower is well pulverized and grainy, like rice, set aside. Remove the curved ends of the pepper, and cut into thin strips. Peel and core the avocado(s) and cut thinly. Peel and thinly cut the cucumber, as well. Now you're ready to build! Make sure your work area is dry. Place a sheet of nori down flat and spread the cauliflower "rice" on first, staying mostly in the center but extending all the way to the opposite ends of the paper. (Leave the nori's other two ends free for rolling.) Layer in some bell pepper now; use those short strips to make a long strip down the center that follows the "rice". You can add more ingredients if you want to, like the lettuce, etc., layering in the same way. Now, let's roll this serving! Put that small bowl of water nearby. Dab your fingers into the liquid and then run them along one of the free ends of the nori. Begin rolling up all the ingredients, tucking the dry nori end under. Seal the sushi roll with the wet end. Use a large sharp knife to cut the roll into bite sized pieces. (Chances are your nori already came with pre-drawn cutting lines that you can use as a guide!) Slice gently, sawing with very little pressure, so the sushi doesn't get squashed down or pushed out of the open ends. Serve these round little bites on their sides so they don't roll away! (It's also easier to appreciate their beauty turned that way!) Now repeat the instructions until all the ingredients are used up! Don't worry if your sushi doesn't look like mine, or looks different every time--it's okay! Sushi is a work of art-- always fresh and exciting! Using individual bowls, pour an appropriate amount of Bragg's for dipping; add wasabi carefully because it's hot; a little goes a long way! If any ingredients are left over, store them in the fridge for more sushi tomorrow, or simply toss them into a salad for later. Enjoy!