Saturday, 16 February 2013

Delicious Deconstructed Sushi.

This is actually the best nori maki I've ever had... Except it has been deconstructed by my mighty friend the food processor. It may be a bit odd, but at that time this was easier to eat than traditional rolled up sushi. 



Although not traditional, the combination of the sweet juicy mangoes, tamari marinated shiitake, and raw fermented cashew cheese is so so so gooood. So good you won't even need a dipping sauce to go with it. It's also low fat and raw, so suitable for those on the 80/10/10 diet. 


Deconstructed Nori Maki
Makes 4 to 6 servings.

Sushi rice:

3C jicama, chopped
3T rice vinegar
sea salt
1T honey

Sushi:

1/2C shiitake mushrooms, sliced
1T tamari
1 1/4t sesame oil
1 mango, julienned
1 cucumber, diced
1C spring onion, chopped
few nori sheets
1/3C raw cashew cheese

To make the sushi rice, process jicama in a food processor. Pulse a couple of times until it looks like 'rice.' Squeeze out as much liquid as possible through a muslin bag. Season with vinegar, sea salt and honey, and dehydrate for an hour if preferred. Set aside in a bowl.


Place the sliced shiitake mushroom in a bowl with tamari, sesame oil and garlic. Marinate and set aside. 


In a clean food processor, combine the jicama rice, most of the shiitake mushrooms and most of the mango (be sure to reserve some for garnish), cucumber, spring onion, and about three to four nori sheets. Process until combined, ensuring it doesn't become too mushy. Add the raw cashew cheese, and process for a few more seconds. 


For each serving, I think I used about a cup of the deconstructed sushi. Garnish with some cashew cheese, some julienned mangoes and shiitake. 


Note: The recipe for the cashew cheese is yet to come, sorry! Didn't think about it until after I finished it all up. 



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