Rating4.5/5 (from 2 ratings)4.5
Yield2 people or one hungry sushi-fiend
1 Avocado, Chopped
¼ cup Quinoa, sprouted one day
.33 cup Tomato, Chopped
.33 cup Parsley, Chopped
2 clove Garlic, Pressed
2 teaspoon Ginger, Grated
2 Sheets of Nori
¼ Carrot, sliced into thin strips
¼ Cucumber, sliced into thin strips
4 Green onions, green part only
4 Crimini Mushrooms, Sliced
1 tablespoon Soy Sauce
1 tablespoon Olive Oil
2 Red Lettuce Leaves
First marinate the mushrooms in the soy sauce and olive oil.
Mix together the avocado, sprouted quinoa, tomato, parsley, garlic and ginger in a bowl and kind of squish it up a bit. (A food processor is not necessary)
(A side note: This is the first time I have sprouted or eaten sprouted quinoa and it was great. I put it in water for a couple hours last night, rinsed it, rinsed it again this morning, and it was ready to use when I got home from work. Awesome.)
Slice the carrot and cucumber into long thin strips, a julienner would work well for the carrot.
On a sheet of nori, about 1 inch from the edge closest to you, lay down half the carrot and cucumber strips, and two green onions. Let the veggies hang over the sides for prettiness. Carefully plop down the avocado mix on top of the veggies, so that it doesn’t touch the nori. Take the marinated mushrooms and stick them into the avocado mix, along the length of your veggies. Last, take a lettuce leaf and rip into thick strips and lay them down across the mushrooms.
Carefully roll the sushi by holding the end near you and rolling it over the veggies and all the way to the end of the sheet. A little water a the end of the sheet helps it stick. A bamboo sushi mat REALLY helps this process. Try to make a tight roll, but you may find some of the avocado mixture squirts out the ends, so be careful not to squeeze too hard! :D
Repeat this process for the second roll and VERY CAREFULLY cut the rolls. A sprinkle of sesame seeds on top (I used black sesame), a little soy sauce and wasabi for dipping and you’re ready to go! Kampai!
Starjen42's ThoughtsBy starjen42
This recipe is inspired from Juliano’s RAW cookbook, that I just got yesterday. I really recommend RAW to anyone wanting a raw cookbook, it has some wonderful recipes in it, plus some good advice to new rawbies like me.
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