Recipe Directions

Futo Maki:

Sticky Rice:

Combine all in food processor and pulse until rice-like texture. This is a personal thing, if you want grainier or fine - both will be good to roll. Place the rice in a cheese cloth and sqeeze liquid out - depending on how wet or stick you would like the rice to be. I like mine semi-dry.

Shitake "Meat":

Combine everything together, mix it up by hand with a gentle sqeeze so the juice gets sucked in the mushroom sponge. Let it marinade for 15 minutes.

Assembly:

Layout nori sheets on top of sushi roller. Place the rice 2/3 of the way up the nori. Place the cucumber, carrot then the Shitake Meat. Roll firmly until sealed. The moist of the rice will seal it nicely. Cut sushi with a sharp knife. Dull knife will not work.

Hemp Ginger Dressing:

Combine all ingredients in a high speed blender or Vitamix. Blend until smooth. If you prefer thicker dressing, add more hemp seeds.

Cheflandria2009's Thoughts

By cheflandria2009

I love having sushi in the "raw". My favorite is futo maki and this is a rendition of the original futo maki that is made with pickled radish, egg or tamago, veggie and rice. At the same time, I wanted to use the fresh peas preshelled from the farmers market. I combined it with the golden zucchini then a touch of Hemp Ginger dressing.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

just the right amount of moist will help - keep practicing

0 votes
+
Vote up!
-
Vote down!

I can never get my Nori to stick... I don't know what I am doing wrong! These look amazing. The Veggie basket looks even better!!!!

Leave a Comment