The one thing I love about eating and preparing raw food meals is the pure simplicity.
In truth, it’s really the use of only all-natural, whole-food ingredients that are used. Other than that I guess the prep work is a bit non-simplistic. Raw food prep takes some time but the end result is way worth it.
This raw food dish was actually quite easy to make, as most (but not all) are. After getting past the process of chopping, dicing, blending, processing, and/or plating for presentation, you’re left with only real food…
As these aren’t the most beautiful thing I’ve ever created, they were darn tasty, and more than worth the little bit of extra time it took to blend, chop, and roll into “sushi”.
These rolls were fresh, super flavorful, and incredibly filling, despite the size of them. I made these so long ago and completely forgot to post the recipe that I almost need to make them again to get the flavors stuck back in my head. I loved them. And these got raved reviews by my parents and sister.
I made these quite a while ago, in fact, that there is quinoa in the nut base. Nope, not Paleo, but, like with all recipes, make them your own. Start with the base nut pate (base, with or without the quinoa) and add in whatever seasonings, other flavors, and veggies you want. Think Asian, Mexican, Thai, Ethiopian, Japanese, Chinese… whatever type of roll you want, you have the power to create.
And whatever your wonderful mind comes up with… tell me. I need ideas from time to time, too. 😉
Rockin’ Raw Sushi Rolls
Makes a lot. Gluten-free, dairy-free, high protein.
Walnut Pate Base:
- 1 cup walnuts (or other nut/seed of choice)
- 1/2 cup water
- 1/3 cup lemon juice
- 1/4 cup tahini (or nut butter)
- 2 tbsp white miso (for the amazing salty flavor)
- 1/2 tsp sea salt, or to taste
- 1 tbsp Tamari (<-gluten-free choice or soy sauce)
- 1 tbsp nutritional yeast (optional for a cheesy taste and extra protein)
- 2 garlic cloves, crushed
- 1/8 tsp cayenne
- 1/2 cup minced parsley
- 1/4 cup minced green onion
- 1 cup quinoa (to omit, add in 1 more cup of nuts from above)
Place the walnuts, water, lemon juice, tahini, miso, sea salt, Tamari, nutritional yeast, garlic, and cayenne
in a food processor. Process in pulses until the nuts are mostly broken down and a paste starts to form. Add in the parsley and green onion. Pulse until just incorporated.
Stir in the quinoa, if using- (or remember to add another cup of nuts into the processing above) and mix well.
- Nori sheets
- Veggies of any kind:
- red bell peppers
- green onions
- carrots, shredded with a veggie peeler
Place a nori sheet, smooth-side down, onto a cutting board and place heaping spoonfuls of your walnut pate on top. Spread evenly across three-fourths of the nori sheet. If you need more pate, feel free to load up.
Place thinly sliced veggies on top of the pate and being to roll your nori sheet, leaving the empty side of the sheet for the end (last to be rolled).
As you roll, keep the rolls tight or your sushi roll will be lose and fall apart easily when cutting and eating.
Once you have one roll, continue to create more rolls, until you have the desired number you’d like to eat and share.
To cut: Dip a sharp knife into water and slice each roll into 6 even slices. Try not to “saw” the knife, instead use one even stroke.
Wala! Eat and enjoy! May serve with a small bowl of Tamari or soy sauce for dipping.
These may look like a lot of work, or even like a lot of ingredients, but try them! They’re super easy (just throw everything in a food processor!) and definitely delicious.
And go enter the CORE Food giveaway! Giveaway ends on Sunday!!!!