Photography and Recipe by Ndoema
In the kitchen I’m every bit the global girl. I love mixing flavors and continents in one appetizing dish. This favorite snack of the moment is no exception. I’m combining the quintessential Japanese nori with the oh-so-Italian basil and spicy Mexican jalapeño!
Currently I’m sushi obsessed. You might as well know it. I’m a seaweed fiend. I’ll wolf down a pack of dulse leaves the way some do chocolate chip cookies or potato chips. I was a macrobiotic vegan for years, so sea vegetables in all their glorious shapes, colors and flavors have been (and continue to be) one of the staples of my diet. My Japanese friends in college used to look at me in disbelief when I’d serve them homemade hijiki and arame dishes they swore tasted “just the way mom makes them”. Don’t ask. I don’t know myself what’s going on there. Anyways, I’m digressing…
I’ll wrap just about anything up in a nori sheet. I always eat “raw” nori rather than “toasted” to maximize on the nutritional benefits.
No Rice Raw Vegan Sushi
- 5 sheets of raw (not roasted) nori sheets
- 1/2 cup of shredded carrots
- 1/2 cup for clover sprouts
- 1/2 cup of cubed tomatoes
- 5 large green lettuce leaves
- Raw Cashew Dip
- 2 cups of unsalted, raw (unpasturized) cashews
- 3 bunches of fresh basil
- 1 garlic clove
- Juice of 1 lemon
- Pinch of salt
- 1 or 2 slices of jalapeño (to taste)
- 1/2 cup of spring water
- Start with the dip. Put all the ingredients in a food processor, add a little more water if needed. Blend until nice and smooth.
- Assemble the sushi starting with the lettuce, then add the carrots, sprouts, tomatoes and finish off with a tablespoon of cashew dip.
- Roll up and enjoy!
One thought on “No Rice Raw Vegan Sushi”
The sushi looks amazing and I’m very interested in making this. How much of the sauce do you put on the nori before rolling?