Temaki Rolls

This recipe is raw, crunchy, full of sea vegetables (minerals) and sprouts (more minerals) and it's fun to make & eat!

To make 8 pieces of temaki zushi (hand- rolled sushi) you will need:

 

For the filling:

1/2 cup cashew nuts

1/4 cup sunflower seeds

1 small onion

1-2 tablespoons of olive oil

1 tablespoon umeboshi vinegar

1-2 tablespoons lemon juice

salt

a pinch of turmeric

1 long strip of wakame

small handful of arame

sprouts of choice (I used pea, alfa, rocket and leek sprouts)

 

4 sheets of nori

tamari soy sauce (for dipping the rolls)

 

Blender or food processor

 

Separately soak wakame, arame, cashews and sunflower seeds in warm water (wakame will soften real fast, cashews and sunflower seeds will need at least 1 hour but overnight is better). Drain. Cut wakame in smaller pieces, sprinkle arame with a few drops of tamari.

 

Add cashews, seeds, diced onion, olive oil, ume vinegar, lemon juice, a pinch of salt and turmeric to your blender bowl, with 1 tablespoon of warm water. Blend until smooth.

If you feel you need to add little more water, do, but be careful not to add too much! Taste for salt.

 

Take nori sheets and cut each half. Place all your fillings on a plate and you're ready to go!

 

Hold a piece of nori in your left hand, and spread a spoon of nut spread in the top left hand corner. Arrange sprouts and sea vegetables on top of the spread so they point diagonally to the top left corner of the nori.

 

Fold the bottom left hand corner of the nori towards the top right hand corner, wrapping it around the filling. Form a nice cornet shape. Repeat with the remaining nori and fillings.

 

Serve straight away, accompanied with a little bowl with tamari (for dipping), some cooked brown rice and a bowl of lambs lettuce, or any other seasonal green leafy vegetable of choice! It's also fun to prepare all ingredients in advance and then let your guests roll their own sushi!

 

 

 

 

 

 

 

 

 

 

  • Posted on   06/01/15 at 11:03:05 AM   by LeAnna  | 
  • RSS
  • |
  • More
Posted in Chef's Corner