Sushi is on the top of my list for favorite prepared food. I love Makizushi (also viewed as sushi rolls), and seaweed salad. This recipe was fun to make, and totally raw, and totally fish free. This is similar to the Seaweed Salad Rolls I posted previously, with the addition of a delicious nut pate. This was such a fun and delicious recipe to make. I hope you give this recipe a try. If you love seaweed, and love Sushi, you will definitely enjoy this! Here’s the recipe:
Pate:
1 cup soaked almonds
cayenne pepper (to taste)
handful fresh parsley
2 celery sticks chopped finely
1 carrot chopped finely
dash sea salt
drizzle of Bragg’s Amino Acids or Nama Shoyu
drizzle of sesame oil
Preparation:
Combine all ingredients in food processor and blend until well mixed and smooth.
Ocean Seaweed Salad:
1 to 1/2 cups pre-soaked mixed ocean seaweed salad (purchase from Asian Market or online)
drizzle of Nama Shoyu
sprinkle sesame seeds (in salad and outside of roll-ups for garnish)
Preparation:
Combine all ingredients in bowl and mix well.
Roll-up:
1 to 2 large cucumbers peeled.
Preparation for roll-ups:
I emptied the insides of the cucumber (which was peeled and split in half). Then I placed the pate inside like I was spreading butter on bread. Then I shoved the seaweed inside, and packed it tight. I sliced the cucumber into bite size “sushi” rolls, and sprinkled black and plain sesame seeds, and placed dots of chili sauce. That’s it, ready to serve!
Vega-Riffic Recipes 