How to Make Raw Vegan Sushi

  1. First prepare the marinated mushrooms.
  2. Next you’re going to prepare your parsnip rice in the food processor. Only pulse it enough to break it down to be ‘rice-like’, we don’t want this turning into mush!
  3. Next get your miso sauce done, so it’s ready when your sushi is rolled and ready for you to eat.
  4. Finally, assemble the sushi when you’re ready to serve. I find it easier to use a rolling mat and place my nori on top.

    You’ll be placing down the parsnip rice first, then the filling ingredients.

Ingredients for Raw Vegan Sushi

Marinated Mushrooms

  • 7 shiitake mushrooms (or chestnut)
  • 2 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 2 tbsp tamari

Parsnip Rice

  • 2 parsnips (medium size)
  • 1/2 cup pistachios
  • ½ tsp salt
  • 4 chives
  • 2 tbsp black sesame seeds
  • 2 tsp olive oil

Miso Dipping Sauce

  • ⅓ cup barley or red miso
  • 2 tbsp umeboshi plum vinegar
  • 1 inch ginger peeled
  • 2 tbsp maple syrup
  • ½ clove garlic
  • 2 tbsp water
  • 1 ½ tbsp sesame oil (cold pressed)
  • 1/2 teaspoon sesame oil (toasted)

Assembly

  • 2 nori sheets (untoasted)
  • ¼ red bell pepper
  • ½ avocado
  • 0.1 ozs Salad cress (works out to be a small handful)

Instructions

Marinated Mushrooms

  • Wipe clean the mushrooms with a damp paper towel and slice thinly. If you’re using shiitake it’s best to cut away the stems and not use them as they can be a little tough.
  • Add all ingredients to a bowl and allow to marinate, ideally for a few hours. Shiitake mushrooms will go softer quicker than chestnut mushrooms, but if you don’t have a few hours, you can ‘get away with’ marinating for just 30 minutes. They won’t be as soft, but they will soak up a lot of flavour.
  • Will store in a sealed container in the fridge for up to 3 days.

Parsnip Rice

  • Top, tail, peel and large dice the parsnip.
  • Place the parsnip, along with the other ingredients, in a food processor and pulse until the parsnip breaks down to be ‘rice-like’.

Miso Dipping Sauce

  • Blend all ingredients in a high-speed blender until smooth.
  • Will store in an airtight container in the fridge for up to 2 weeks

Assembly

  • Place the nori sheet on a rolling mat, with the edge of both (the ones that are closest to you) lined up evenly.
  • Place a little of each ingredient along the middle of the rice, from left to right, being sure not to overfill it, which will make the whole thing more difficult to roll.
  • Pick up the edge of the nori and mat that is closest to you – the ones that you lined up evenly – and start to roll the nori forwards. Once you have everything contained, you can pull it all tight, so everything holds together when you cut it. You can see my video on Youtube here on how to roll this kind of sushi (it will open a new window you click so you still have this here to refer to.
raw vegan sushi

Other Veggies for Rolling

  • Veggies for rolling:
    • Red bell pepper – any colour would be nice. I’d stay away from green, since there’s already a lot of green in the roll.
    • Avocado – gives a lovely creamy texture against the crunchiness.
    • Salad cress – adds a fresh taste and is wonderful for presentation if you leave some hanging out the end. Any kind of microgreen would be good for this. Peashoots and sunflower greens are a favourite.
    • Cucumber & carrot: neither of them are included in this recipe, but they would make great additions. Make sure they are cut into thin strips. I’d suggest removing the seeds from the cucumber.
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