Recipe Remix!

  I'm a firm believer in "if it ain't broke don't fix it", especially when it comes to food. And sushi is definitely not broke! Whether you're a purist and stick to the traditional nigiri and sashimi or you go balls out and get the deep fried everything but the kitchen sink rolls. Everyone can agree that sushi is one of the most delicious little epicurean packages one can put into their mouth. 

 

 With many people following certain nutritional protocols and special diets, I wanted to create a recipe that made sushi accessible for those who sadly cannot partake in all the starchy, fishy goodness anymore. This is by no means my attempt to "FIX" sushi.  It just so happens that this raw, vegan, paleo, gluten free (tooting my own horn here) version hits the same spot as the real deal.

  Parsnips take the place of rice. Eggplant and avocado provide meatiness and fattiness to mimic fish. This recipe is more of a method than a steadfast rule. Once you've got the jist of it play with filling choices, get creative, and have fun!

Parsnip Sushi  

 

 

 

 

 

 

 

 

 

 

 Parsnip Rice (use for both rolls)

 4 medium parsnips, peeled and cut in large pieces

1/4 C. rice vinegar or mirin

1 Tbs. raw honey or coconut nectar

1 tsp. sea salt

2 tsp. wasabi paste

1 1/2 Tbs. toasted sesame oil

 

1. Whisk together rice vinegar, honey, salt, wasabi, and sesame oil in a small bowl 

2. Put parsnips in food processor and process into fine pieces that resemble rice

3. Place parsnip rice in large bowl and dress with vinegar mixture. Mix unit well combined.

 

Eggplant and Ginger Garlic Shitake Mushroom Roll (not raw)

1 medium egg plant, cut into long two inch strips

1 C. shitake mushrooms, chopped

2 gloves of garlic, minced

1 small knob of ginger, minced 

1 pinch red pepper flakes 

Splash of Tamari or Shoyu 

2 Tbs. fresh basil, cut into thin strips

Sea Salt

Olive Oil

Toasted Nori Seaweed Sheets

1. Cut eggplant into strips. Lie strips on a cookie sheet or plate lined with paper towels. Sprinkle the eggplant with salt. Set aside while preparing mushrooms 

2. Heat skillet over medium/high heat. Add olive oil. 

3. Add garlic, ginger, and red pepper flakes. Saute until fragrant

4. Add mushrooms cook until soft. 

5. Add Tamari. Cook 2 more minutes. Remove from heat and let mixture cool.

6. Liberally drizzle eggplant with oil

7. Heat skillet over medium/high heat

8. Add eggplant. Cook until soft and golden brown on each side. Remove from pan and let cool 

 

 Garden Roll (raw)

1 avocado, sliced lengthwise

3 large carrots, cut into match sticks

1 large English cucumber, seeded and cut lengthwise into long strips

3 Scallions, sliced

Pickled ginger (optional)

Toasted Nori Seaweed Sheets

 

SUSHI ASSEMBLY 101 

•  Place nori sheet rough side up on a bamboo sushi mat or a sheet of wax paper ( I used wax paper worked just fine) 
• Take parsnip "rice" and cover 2/3 of the nori
• Arrange filling ingredients in the middle of the "rice", 1-2 inches from the bottom of the sheet facing you
  

Now for the tricky part. How to properly roll your sushi!

Here is a video because visual learning is way easier in my opinion. Watch for the technique. Don't get distracted that she is using different ingredients. Process is still the same.

 **disclaimer this is not me!**

She doesn't do a really good job cutting them.

A tip for that is to let the sushi rolls sit seam side down for a bit before slicing. If the seam is still not sticking, wet it with a little water. 

Cut with a sharp bread knife. Wiping it with a damp cloth as you go to keep the blade clean.

 Serve your delicious rolls with the classic sidekicks wasabi, pickled ginger and soy sauce!! These are bound to impress. Arigatou.