Thursday, June 16, 2011

Rawventures: Veggie Sushi with Lemon Tahini dressing

More recipes? Did I just do all this in one go? Answer: No. I happen to take pictures of most of my experiments and come back to them looong after (more like a month or so until the camera's memory card goes full). Then I have to get rid of it by releasing it into the World Wild Web (fly free my little ducklings, fly freee).  ok, here it goes.

Veggie Sushi Wushu! What better way to make use of whats left of your vegetables than to roll it up with Nori and dip into something YUM. If its getting really hot where you are, as it is here, this'll cool you down without sacrificing spice and flavor. Also, when was the last time you enjoyed freshly grated carrots? Its surprisingly refreshing, crunchy and sweet. Its easy to make magic with these things, seriously.

- 2 or 3 medium-sized carrrots grated (the amount will have to depend on how much sushi you want to make)
- 2 stalks of celery with leaves, finely chopped
- half cup chopped spring onions
- 2-3 nori/seaweed sheets
*note: obviously you can mix in other vegetables too like grated radish or beets or greens - experiment!

For the Lemon Tahini dressing, mix:
- juice of half a lemon (about 2-3 tbsps of it)
- 2 tbsps tahini (its sesame seed paste/butter. go get a bottle now, you'll love it. :)
- 2 tbsps nama shoyu or soy sauce
- dash of paprika
- dash of chilli powder OR wasabi
- light drizzle of agave syrup or honey (optional)

1. Ready your sushi assembly line. Lay out your nori sheet, long side up. Fill and layer your veggies.

2. Top with your Lemon Tahini dressing and start rolling. I'm no master of this so its normal to have irregular bumps and spaces. Seal with a bit of water or oil on the edges of your nori sheet.

3. Chop, serve, enjoy.

Our dedicated tester finishing his melon quickly before I eat all the sushi 

1 comment:

Toyin O. said...

Looks yummy, thanks for sharing.

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