Ina MelnyOur veggie filled sushi is so fresh that you don't even need rice!
When you think sushi, you think of rice, raw sea food, rolled in nori sheets. We skipped the rice cooking this time and replaced it with an incredible veggie "rice". In our Plants Make Food kitchen, we only use plants to make our food, so we say "sea you later" the sea food as well! For the filling, we used simple but delicious veggies: crunchy cucumbers, bell peppers, creamy avocado, and green onion. But let's start with the magic and talk about the veggie "rice" first.
What were we thinking making sushi rice out of celery root? Well, celery root tastes neutral when combined with the other ingredients and has the perfect dry rice-like consistency.
CHECK OUT OUR FRESH SUSHI RECIPE VIDEO!
FRESH SUSHI RECIPE
INGREDIENTS
VEGGIE "RICE"
- 1 celery root
- 1 zucchini
- 1 avocado
- 1/4 tsp ginger powder
- 1 tbsp psyllium seed husks
FILLING
- cucumber
- bell pepper
- green onion
- avocado
NORI
- unroasted vegan nori
CONDIMENTS
- non-gmo soy sauce
- wasabi
PREPARATION
Peel the celery with a sharp knife. Cut into cubes so your food processor can handle it. Transfer to the food processor and shred till your celery cubes turn into rice size bits. Transfer them to a bowl.
Peel the zucchini. Cut into cubes and shred them in a food processor.
Add 1 ripe avocado to the shredded zucchini and process till combined, but not mushed. Transfer the mix to the celery "rice".
Stir in ginger and psyllium. Let the mixture sit for 5 minutes so the psyllium can absorb the liquids and bind.
Place the nori sheet a rolling mat. Make sure that the nori has its rough side facing upward.
Evenly spread a thin layer of "rice" over the nori while leaving space at the top so the nori sheet can stick to itself when you roll it up.
Place cucumber, bell pepper, green onion, and avocado in the center, halfway between the top and bottom of the nori sheet.
Tightly roll up the sushi till you reach the "rice"-free end. With your finger tips, apply a little water to make the nori stick better. Roll it up immediately.
With a very sharp knife, cut of the ends of the roll, then
slice the roll in half and cut both rolls twice to make 6 equal sized pieces. For a clean finish, clean the knife with damp kitchen towel after every cut.
Serve with soy sauce and wasabi and enjoy.
We got the idea for this recipe from happyluckyrawveganrecipes. We adjusted the low fat raw vegan recipe to our liking using the ingredients we can find easily where we live.
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