A new way to make sushi. You can use your imagination and substitute ingredients. If you are not talented at rolling sushi, don’t despair – all that matters is the taste, and that one won’t fail.
4 sushi rolls
4 sheets nori
2 cups almonds, soaked for 6 hours </br> ¼ cup fresh ginger</br> 1/3 cup parsley leaves</br> 3 Tbsp. red miso</br> 2 Tbsp. white miso</br> 2 Tbsp. tahini</br> 1 Tbsp. of sweeter of choice</br> 2 Tbsp. umeboshi paste</br> 3/4 cup sesame or hemp seeds
Avocado</br> Purple cabbage</br> Carrot</br> Cucumber</br> Red pepper</br> Sprouts
Drain and dry the almonds. Place the ginger and parsley in a food processor, pulse until finely chopped. Add the almonds and chop into a fine meal. Add the remaining ingredients except for the seeds, and blend until you get a creamy paste. Add the seeds and pulse until mixed; the filling should have some texture. Cut the vegetables into thin strips.
2 tsp. wasabi powder</br> ¼ cup of water</br> 2 Tbsp. red miso</br> 1 Tbsp. tamari</br> 1 tsp of orange rind</br> ¼ cup orange juice</br> pinch of sesame seeds
Mix all ingredients. Let stand for 10 minutes to develop more flavor. Put a sushi mat (or a piece of plastic wrap) on a clean cutting board with the slats running horizontally. Put a sheet of nori, shiny side down, on the mat, 3⁄4 inch from the edge closest to you. Using damp hands, spread a thin layer of the filling evenly over the nori sheet, leaving a 1 1⁄4–inch-wide border along the edge farthest from you. Arrange about one-fifth of the veggies strips and sprouts horizontally across the center of the filling, sprinkle with extra sesame or hemp seeds. Use your thumbs and forefingers to pick up the edge of the mat closest to you. Use your other fingers to hold the filling while you roll the mat over to enclose it. Gently pull the mat as you go to create a firm roll. Continue rolling until all the filling is covered with the nori and you have a neat roll. Shape your hands around the mat to gently tighten the roll. Use a wet sharp knife to cut the roll into 5 or 6 pieces. Repeat the process, using up all the ingredients. Arrange the sushi on a serving platter and serve with the wasabi dipping sauce.
May 23, 2016