Cucumber Avocado Brown Rice Sushi Roll
Ingredients:
3 cups cooked brown rice
2 teaspoons brown rice vinegar
1 tablespoon mirin
Nori seaweed
1 cucumber
1 Tablespoon toasted black sesame seeds, optional
Preparation:
Combine brown rice with vinegar and mirin and set aside
Peel and seed cucumber, then cut into julienne
Make rolls with 1 cup rice and 1 teaspoon sesame seeds per sheet nori seaweed
Raw Nori Vegetable Roll with Pecan Pate
Pecan Pate:
1 ½ cup pecans (soaked if desired)
¼ cup minced red onion
Juice from ½ lemon
2 Tablespoons nutritional yeast, optional
1 teaspoon paprika
¼ teaspoon garlic powder
½ teaspoon sea salt, or to taste
Blend all ingredients with about ¼ cup water, in a food processor, until you reach a creamy consistency.
Make rolls with pate, nori seaweed, sliced red pepper, sliced mango, and dill.
Ginger Dipping Sauce
1 teaspoon grated fresh ginger, or less to taste
2 Tablespoons tamari soy sauce
1 tablespoon water
1 teaspoon mirin (or ½ teaspoon honey)
- Whisk all ingredients together
Sundried tomato salad dressing
¼ cup sundried tomatoes, soaked in water to cover until soft.
¼ cup apple cider vinegar
1/3 cup evoo
2 teaspoons raw honey
1 clove garlic, minced
2 Tablespoons fresh herbs or 2 teaspoons dried
½ cup water, more or less to desired consistency
½ to 1 teaspoons sea salt, to taste
Use a blender to puree all ingredients together.