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

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.

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just the right amount of moist will help - keep practicing

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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!!!!

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