Recipe

Shiitake Avocado And Pickled Ginger Sushi Rolls Recipe

	Jena / All my dishes 2 years, 7 months ago This is a raw recipe from Kenney & Melngailis' "Raw Food Real World" Prep:1120m Cook:30m Servings:2	Jena
	vegetarian sushi rolls

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Ingredients

For the filling:

1 c thinly sliced shiitake mushroom caps

1/4 c nama shoyu plus 1/2 c for dipping (organic soy sauce)

2 tbls extra virging olive oil

Pickled ginger or to make raw pickled ginger:

2 large young gingerroots, peeled and sliced very thin on a mandoline

2 tbls sea salt

1 1/2 c raw apple cider vinegar or rice wine vinegar

3/4 c agave nectar

1/2 c beet juice (optional)

For the jicama "rice" (rice substitute):

6 c chopped jicama (roughly 1-inch cubes)

1/2 c pine nuts

1 tbls plus 2 tsps sea salt

1/4 c brown rice wine vinegar

3 tbls agave nectar

For the roll:

6 - 8 sheets untoasted nori (dried seaweed wrap)

1 medium cucumber, peeled, seeded, and thinly julienned

2 ripe avocados, peeled, pitted, and sliced

1 small bunch sunflower sprouts or other long-stemmed sprouts

2 green onions, white and 1 inch of green, thinly sliced

1/2 c wasabi

2 tbls black sesame seeds for garnish

Directions

In a small bow, toss the shiitakes with 1/4 c of the nama shoyu and the olive oil.

Allow to marinate for about 1 hour.

Drain well and set aside.

To make raw pickled ginger:

Place the sliced ginger in a bowl and sprinkle generously with the salt.

Let stand for about 5 minutes.

Rinse well, drain, and squeeze out the water.

Place about 2/3 of the ginger in one bowl with 1 c of the vinegar and 1/2 cup of the agave nectar.

Julienne the remaining ginger and place in another small bowl with the remaining 1/2 c vinegar and 1/4 c agave nectar.

Add the beet juice (if using) to the bowl with the julienned ginger.

Be sure the ginger is fully immersed in liquid - if not, simply add more vinegar and agve accordingly.

Cover both bowls and refrigerate for at least 1 day and up to 3 days.

Drain well before using.

For the jicama "rice":

Place the jicama and pine nuts in a food processor and pulse until chopped to the approximate size of rice grains.

Press the jicama between clean kitchen towels or paper towels to remove all of the excess moisture.

In a large bowl, combine the rice with the salt, rice vinegar, and agave nectar and mix well.

Gently spread the mixture onto dehydrator screens and dehydrate at 115 degrees for about 2 hours to remove additional moisture.

It's a good idea to check the mixture occasionally to make sure it is not getting too dry, and to toss it around a bit on the tray as the edges dry faster.

If left too long in the dehydrator, it will start to turn pale brown, which is not really so bad, it just doesn't look as nice.

If this happens, just add a bit more seasoning liquid, and keep in mind that the yield will be a bit less, and the texture not as soft.

The rice will keep for up to 2 - 3 days in a covered container in the refrigerator.

You should have about 4 1/2 cups.

To make the sushi rolls:

Place a sheet of nori on a bamboo mat with the rougher side facing up.

Make sure the shorter side is closest to you (portrait, not landscape).

Place about 1/2 c of rice on the nori and spread out evenly across the bottom third of the sheet, leaving 1 inch of space clear on the bottom.

Lay some of the cucumber, avocados, shiitake filling, sprouts, and the pink julienned ginger across the rice.

Let the leafy ends of the sprouts extend beyond the edges of the nori.

Sprinkle with some of the green onion.

Spread a small amount of wasabi across the exposed nori before rolling.