1 Handful Brazil nuts
Apple cider vinegar
Raw nori sheets
Process the Brazil nuts in the food processor until mealy. Was and chop the parsnip into 1-2 inch pieces and then put it in the food processor with the Brazil nuts. Process until it is a rice-type consistency. Add a pinch of salt, then add apple cider vinegar and agave until the mixture holds together. Set aside.
Slice the avocado and sprinkle it with salt to bring out the flavor. Set aside. Wash and peel the carrot and the cucumber, then julienne it.
Assemble sushi with rice, avocado, carrot, and cucumber and top with ginger sauce (below). You can find lots of videos on how to roll sushi on YouTube.
1 heaping Tbs Tahini
1 Tbs fresh Ginger
1/3 C Namu Shoyu
Blend ingredients in a blender until smooth. Add water if needed.
Recipe thanks to:
Ben’s mom and our fabulous raw chef, Merilynn.