I used to love sushi, so now I have to be inventive with new recipes. The variations are endless and actually I love them. You can use soaked walnuts with spices for mock tuna, you use black rice and plenty of freh raw veggies and avocado. Perfect raw food to have these spring and summer days. I also love dipping sauce. Shop bought have plenty of sugar but making your own is easy.
I also use Doterra essential oils. They are powerful and add beautiful flavour to your food. If you want to know more how to use Dottera essential oils for cooking – book this webinar on my Events page.
Mock Tuna vegan sushi rolls and dipping sauce
- 150 g walnuts , soaked for 4 hours, drained and rinsed
- 2 tbsp fresh lemon or lime juice add more if you like to
- 1 1/2 tbsp virgin olive oil
- 1 1/2 tbsp Tamari sauce
- 1/2 medium carrot, chopped
- 1/2 tsp garlic powder
- 1 slice of fresh ginger (with skin), 3mm thickness
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh dill, chopped
- 1 tbsp fresh basil
- 1/4 onion, finely diced
- 1 tbsp sesame seeds
- 2 tbsp fresh orange juice
- 1 tsp fresh orange zest
- 1 dsp (deep spoon) tamari sauce
- 1 dsp sesame oil
- 1 dsp maple syrup (optional)
- 1 dsp chopped ginger
- 1 dsp sesame seeds
- 1 drop Doterra essential oil (ginger, lemongrass and lemon) - optional but tastes amazing
Raw Nori sheets
- 2-3 Nori sheets
- 1/4 of head of white or red cabbage or butter lettuce
- 1/2 cucamber, cut julienne
- 1/2 red pepper, cut julienne
- 1 cup black rice cooked (use instead of mock tuna)
- 1/2 avocado , cut into thin strips
- Place all ingredients (walnuts to ginger) except the herbs, onion and sesame seeds in a food processor and process into a paste add water in very small increments if it needs binding. Spoon into a mixing bowl.
- Stir in the herbs, onion and sesame seeds.
- Cover and store in the fridge for up to 3 days
- Combine the ingredients in a bowl and stir together, adjusting the flavour as required. Pour into dipping bowls ready to serve.