January 12, 2013

Recipe: Sushi with Raw Parsnip "Rice"

Happy New Year!  It's been a while since I have blogged.  That's because it's been a whirlwind month.  With family visiting, dinners, out of town trips, and gatherings packed in back to back, I haven't had much time to myself.  But now its a new year, and after a healthy week full of delicious dishes and exercise hubs and I are finally starting to feel cleansed after several weeks of sedentary indulgence.  Its largely been a week of Vega shakes followed by jars of green juice, but since tonight is Saturday night and we were craving something extra special (well, we were actually craving pizza BUT we didn't do it!), I rocked it out and made these bad boys: vegan sushi with raw parsnip "rice."

Although they do have a parsnippity taste to them, they are refreshing and delicious and we both thought that they tasted sushi-like.  Give them a whirl and let me know what you think :)

First make your parsnip puree.  When you break down the parsnips, be sure not to over-process them as you will need to add the other ingredients and pulse further into "rice." Once the parsnips are broken down into roughly marble-sized chunks, add the remaining ingredients and pulse until parsnips resemble rice.

Next take a sheet of nori.  Spread a 1/8 inch thick layer of parsnip "rice" on nori leaving 1/2 inch bare along the top, lengthwise.  Place veggies lengthwise and roll.

Next you will cut the sushi log into pieces.  Make sure your knife is VERY sharp, otherwise the log will just smush.  I sharpened mine part way through because it just wasn't doing it for me.

Serve with tamari and wasabi, and enjoy!

Sushi with Parsnip "Rice"
Makes: 24 pieces (3 rolls)

3 large or 4 medium parsnips, peeled and chopped roughly
3 tsp almond butter
1 tbsp tamari
1 tbsp seasoned rice vinegar
1 tsp apple cider vinegar
1 tsp sesame oil
3 sheets nori (seaweed sheet)
1/4 cucumber, peeled, seeds removed, slivered into matchsticks
1 avocado, sliced
1/4 carrot, peeled and slivered into matchsticks
1/2 yellow pepper, julienne
1/4 c sprouts
tamari and wasabi for dipping

In food processor, pulse parsnips until broken down into marble-sized chunks.  Add almond butter, tamari, rice vinegar, apple cider vinegar and sesame oil.  Pulse until reaches rice-sized pieces.  Scoop 1/3 of parsnip "rice" onto a sheet of nori and spread to 1/8 inch thick, leaving a 1/2 inch gap along the top horizontal edge.  Lay veggies horizontally in a line along the "rice".  Roll sushi into a log.  Using a very sharp knife, slice half then slice each half into 4 pieces.  Serve with tamari and wasabi. 

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