Yay Sushi: Raw Nori Maki by Chef Joi

So many people on Monday were pleasantly surprised that they could enjoy sushi without the starch from the cooked rice and rice.  It is really amazing how good this tastes.  Once you prepare all of the elements, assembling the maki is a snap.  Enjoy this recipe as an appetizer, main course, side dish or snack.  It’s really up to you.

Raw Nori Maki  by Chef Joi

2 – 4 Nori Sheets

Raw Rice:

1 Parsnip, large

¼ c Pine Nuts

½ T Sea Salt

1/8 c Apple Cider Vinegar

½ t Agave Nectar

1 T Braggs Amino Acids

1 T Sesame or Olive Oil

Peel and cut parsnips into smaller pieces.  Place in food processor along with all the other ingredients.  Process until it
resembles grains of rice.

Wasabi Mayonnaise:

¼ c Cashews

¼ c Miso

¼ c Water

1 T Apple Cider Vinegar

2 T Wasabi Powder

Sea Salt

White Pepper

Soak cashews overnight and drain.  Add all ingredients to blender and blend until smooth.  Store in air-tight glass container.

Filling:

½ c Raw Rice

½ Avocado

½ Cucumber

1 – 2 Carrots

1/8 c Sesame Seeds

Wasabi Mayonnaise

Slice avocado and make strips of cucumber and carrots.

 

Roll Your Nori Maki

On a bamboo sushi roller or plastic wrap sheet, place a nori sheet.  To make it easier to roll, I run my nori sheets under water for just a second or spread a little water over the nori.  I don’t drench the sheet, but wet it just enough to dampen it.   Be careful with this because depending on the thickness of your nori sheet, wetting it could actually weaken it and cause it to fall apart.  So experiment first with just the moisture from the raw rice.

First spread some rice on one half of the nori sheet leaving at least ½” exposed.  This end will be used to seal your roll.  Sprinkle the rice with sesame seeds.  Spread 1 tablespoon of mayonnaise on rice.  Place the avocado slices, cucumber and carrot strips in a line on top of mayonnaise.

Pull the exposed end of the nori sheet over the line of filling and press the end down on the rice.  Roll the nori sheet over
again.  Using the bamboo mat, continue to roll the sushi tightening with each turn.

Wet your knife and cut the nori maki roll into six pieces.   Serve with pickled ginger.

Bonus Recipe: Pickled Ginger

1 Ginger Root, large and fresh

1 tablespoons sea salt

¾ c Apple Cider Vinegar

1/3 c Agave Nectar

Peel and slice the ginger into very thin slices.  Good idea to use a mandolin.  Sprinkle the salt over the ginger and let stand for 10 minutes or so.  This will allow the ginger to become tender and draw out some of the moisture.  Rinse the ginger well and drain.  Place on a paper towel and pat dry.  Mix the apple cider vinegar and agave nectar in an airtight container.  Add the ginger
and place in refrigerator for at least 24 hours.  Make sure that all of the ginger is completely covered during the marinating phase.

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