Raw Sushi Madness

Raw Sushi Madness
Recipe by Ben Kaelan René

Serves ... as many as your heart desires!

Raw Nori Sheets (cheapest at Upaya Naturals)
2 Carrots
1 English cucumber
2 Avocados
1 Recipe “Marinated Shitake Mushrooms”
(refer to Bok Choi Salad recipe)
1/2 red onion, thinly sliced
Ginger, finely shredded
1 lemon

2 containers Alfafa Sprouts or Broccol Sprouts
300gr baby spinach
1 bag Sunflower Sprouts (optional)

Any other ingredients you can think of: beets,
(raw unpasteurized) sauerkraut, faux-tuna (visit
SimplyRaw for a good recipe!), ginger, zucchini,
chayote dulse, celery...the possibilities are endless!

1. With the aid of a japanese mandolin, thinly matchstick
(finest mesh) the carrots.

2. If using a conventional (as opposed to organic)
cucumber, peel the skin using a potato-peeler. Cut the
cucumber in half and create 1cm thick slices lenghtwise.
Cut these into 1cm wide matchsticks.

3. Cut the avocado in half and remove the stone. Slice the
avocado into 4 or 5 half-moons. Remove skin and squeeze
lemon over the avocado to prevent it from going brown.

4. Place the nori roll on a sushi mat. Cover 1/3 of the nori
roll (the part closest to you) with a bed of sprouts or
baby spinach. Layer the vegetables in the middle of this
bed. Use any combination you like! Here are a few ideas:

- Baby spinach, Carrot, Avocado, Cucumber
- Baby spinach, Avocado, Shitake
- Alfalfa & Broccoli Sprouts, Carrot, Cucumber Red onion,
and Sauerkraut
- Baby spinach, faux-tuna, celery, carrot and avocado
- Baby spinach, faux tuna (simple and yummy!)
- Broccoli Sprouts, Avocado, Mango and Carrot (with lime!)

5. To roll the sushi, grasp the sushi mat (edge closest to
you and bring it over the bed and use it to “tuck in” that
edge. Continue rolling until you get to the farthest edge.
Wet that edge and finish rolling. Give the sushi mat a
good squeeze to make sure everything holds together.
Remove roll and slice into 6 pieces using a sharp, finely
serrated knife.

Get creative!


For dipping sauce:

In a high-speed blender, quickly blend:

1 Tbsp dark miso
1 Tbsp ginger
1/2 cup coconut meat
1/4 cup coconut water
2 Tbsp nama shoyu
1 Tbsp lemongrass (finely chopped)
Pinch of salt
More coconut water to thin if needed.

If you're in a rush, you can always use just plain old nama shoyu as a dipping sauce.