Veggie Sushi, Yum

Last night John and I had a delightful dinner with our friend Stephen. Every time we have dinner at his house we create fun and tasty meals. Last night's creation was based on the recommendation of his nutritionists raw sushi wraps. I modified them quite a bit, and got creative with a salad and Laine's Thai Coconut Yumminess Soup (recipe in previous post). As you can see here we have two kinds of rolls, I will include the recipe below. Our dinner was inspiring for me, I am going to prepare a multi leveled program for food/recipe consulting. Who knows, but it will be fun none the less.

Raw Sushi Rolls:

Prep all veggies accordingly and place on platter for later use. Combine the tahini, nama shoyu, sesame oil and curry paste in a small bowl and set aside. Lay the nori shinny side down on a bamboo sushi roller. Spread about 1 tablespoon of paste across middle of nori sheet. Lay a selection of veggies on paste and start to wrap starting from the edge closest to you. Once the nori sheet starts to wrap into itself, wet the unwrapped side with water. This will allow the nori to stick together as you roll the filled portion over the excess sheet. Use the bamboo roller to hold the sushi as you roll, this will help prevent breakage and keep it uniform. (It's kind of like rolling a cigarette I would guess, use your imagination.) The key to a good roll is to get it well wrapped. You want it pretty tight, but not so tight it breaks. Also, if you use too much water to help form the seal, it may break too. So use fineness, use all of your hands, and get into it - smile and have fun!

Finally, cut the rolls into 8ths or 6ths, depending on preference and set them cut side up on a serving plate. Serve them with wasabi paste, nama shoyu, and pickled ginger.

6 - 8 Dehydrated nori sheets (Seaweed sushi wraps. Do not buy toasted.)
4 Tb Raw tahini paste
1/2 ts Sesame oil (not toasted/roasted)
1 ts Red curry paste (I am pretty sure this is raw)
1 Cucumber, cut in half, seeded and thinly sliced lengthwise
1 Carrot, peeled, cut into long matchstick like strips
1 Dikon radish (long white mild radish) cut just like the carrot
1 Red bell pepper, seeded and sliced thinly into long strips
1 Bunch cilantro, well rinsed
1 cont. Alfalfa sprouts (or similar)
1/4 lb Other sprouts (bean, sunflower, etc.)
2 Avocados, halved, pitted, peeled and sliced

Nama Shoyu for dipping
Wasabi mixed from powder to make paste
Pickled ginger

Bonsi! (to live a thousand years!)