Well hello again, it's been awhile! I have moved to a new state (physically & mentally - ha!) and am now settling back into creating mischief in the kitchen. My latest adventure is grain free vegan sushi. Even though the weather hasn't been acting like summer, my body still has the desire to eat lighter, fresher, and more on the vegan end of the scale.
Lately I've been craving sushi and am on a mission to make it for myself in a way that works for me. That means grain free. While living in Nevada City, I enjoyed a version of this from The Fix where they used jicama chopped in such a way that it had a rice like consistency. I'd assume one could use buckwheat as well since it's a fruit nut rather than a grain.
For my experiment, I combined the expertise of my intuition with what was available in the house. The outcome was delightfully tasty. I've included the ingredient list below. Since I use my intuition for amounts, I never make the same thing twice and thus, no specific amounts are written here in recipe form. Quick video of the finished product.
♥ Toasted Nori seaweed
♥ Avocado slices
♥ Pickled ginger
♥ Shredded carrots & cucumber
At the time I didn't have soy sauce at home. I was going to look for a Tamari (wheat free) version when at the store, or Braggs liquid aminos. Instead I found something even better - Coconut Aminos by Coconut Secret. It's raw, low-glycemic coconut sap that tastes & acts like soy sauce. Way better for your health! I love how many options there are for healthy eating these days.
What other foods would you put into your grain free vegan sushi?