Master The Art Of Raw Vegan Sushi (Part 2)

 

*Gluten-Free, Raw, Vegan, Nut-Free*

Makes 1 Roll

10 Minutes Preparation Time

Tools: Kyocera Knife, Cutting Board, Blender, Spoon

1/4 Cup Raw Dehydrated Sprouted Seeds (‘Go Raw’ Simple Seed Mix)

2 Tbsp Hemp Seeds

1 Tbsp Dulse Flakes

1 tsp Salt

*Blend Together and set aside

1 Clove Garlic

Handful of Fresh Parsley

1 tsp Flax Oil

1 tsp Olive Oil

1 tsp Coconut Amino Acids (Coconut Secret)

1/2 tsp Cayenne

1 tsp Wasabi Powder

2 tsp Chili Powder

Splash Apple Cider Vinegar

1/4 Cup Water

*Blend Together and set aside

Combine the DRY and the WET ingredients by hand

1. Smooth 3 Tbsp Spicy Tuna Mixture onto a Raw Nori Sheet in the center

2. ADD in the center of the Nori Sheet:

-1/4 Cucumber, Slice

-1/4 Avocado, Slices

-Small Amount Sprouts

-Small Amount Green Onion

-Optional: 1/4 Red Pepper, Slices

3. Tuck the end of the nori around the filling (like a burrito), tightly roll, leave 1 inch and dab water along the fold until moist, complete rolling and rub until sealed tightly. Wait one minute and cut into 5 slices. Serve with Wasabi Dressing

1 Tbsp Wasabi Powder

2 tsp Coconut Amino Acids (Coconut Secret)

2 Tbsp Raw Dehydrated Sprouted Seeds (‘Go Raw’ Simple Seed Mix)

1 tsp Pink Salt

1 Tbsp Apple Cider Vinegar

*Blend Together Until Smooth

Mallori and I want to thank all of you for coming to our class and dinner! It was so much fun to watch you participate in creating raw vegan sushi. A special thanks to Finian Makepeace for the epic music, our water sponsor Alkalogic water, James Stewart from Olioflix Olive Oil, HappyCow, Kyocera knives, Omega Blenders, Lauren Tucker of Kiss the Ground, and all of our amazing volunteers for making this event possible. Please use this link to get the recipe for the Cauliflower Hempseed Sushi.