Raw vegan sushi – creative, fun, easy, healthy, sustainable and delicious.
Makes 5–6 sushi rolls
1 (16 oz.) package of kelp noodles, soaked
6 dried shiitake mushrooms, reconstituted and sliced
5–6 nori sheets
1/3 of an english cucumber, julienned
1/2 beet, shredded
1 avocado, cut into thin slices
1/3 cup nama shoyu
a handful of blackberries (optional)
2 tbsp vegan horseradish sauce (optional)
Soak the kelp noodles in water for approximately one hour. Strain and set aside.
At the same time, soak the shiitake mushrooms in water to reconstitute them. Strain and squeeze out the excess water. Remove the stems and slice the mushrooms thinly. Set aside.
Have the sliced cucumber, avocado, mushrooms and beets all ready to go on a large plate or platter. Prepare and clean your work space, and have a bowl of water ready beside you.
Stretch out a fist full of kelp noodles and horizontally lay them flat in the centre of a nori sheet (they should take up less than 1/3 of the surface area). Mix and match and lay strips of your desired toppings (cucumber, avocado, beet, and shiitake) flat on the kelp noodles. Add water with your fingers (from the bowl beside you) to both ends of the nori wrap, so that it becomes pliable. Tuck the nori wrap end (closest to you) over the kelp noodles and begin rolling a tight sushi roll. Keep making sushi rolls until all your noodles and prepared veggies are finished. With a sharp knife, cut the rolls into pieces approximately 3 cm thick. Plate and garnish with the blackberry “caviar,” dabs of horseradish and a small bowl of nama shoyu. Enjoy!