Raw sushi with aloe vera and sprouted buckwheat

 

You will need:

‘Fish’:
1 large aloe vera leaf
fresh beetroot juice and/or fresh carrot & turmeric juice

‘Rice’:
1 cup fresh sprouted buckwheat
~ 2 white cabbage leaves

‘Mayo’:
1 cup cashew nuts
1 clove of garlic
juice of ½ lemon or lime
tamari to taste
2 tablespoons nutritional yeast (optional)
herbs (optional)
good quality water – to measure

Additional filling – variable:
avocado
carrot
snow peas
spring onion

Pickled Ginger:
knob of ginger
apple-cider vinegar or kombucha vinegar
stevia
1 teaspoon of beetroot juice (optional)

`Nori sheets

`Rolling mat

 

 

Fillet the aloe vera. Have some fresh beetroot juice ready. The beetroot juice will stain the aloe vera and it will appear to be dark red, the colour of tuna fish. Carrot and turmeric juice make the aloe vera look a salmon colour.
The beetroot juice will do the trick very fast, if you are in  a rush, 10 minutes is enough, however if you prepare this ahead of time and leave the fillet marinating for longer, the juice will also soften the bitterness of the aloe vera plant.

 

Prepare the ’Mayo’ in your blender or food processor. There is no need to soak the cashew nuts, however if you want them to be less fattening and more easily digestible, then soak them for 20 minutes.  Rinse after and use less water in the recipe to achieve a thick  and smooth ‘mayo’ consistency. This dressing will be useful for other recipes and salads and can be kept in a clean jar for several days in the fridge.

The pickled ginger keeps almost indefinitely if covered by the vinegar and kept uncontaminated. Peel ginger and slice very finely with a knife or vegetable peeler. Transfer to a clean jar, cover with a strong kombucha or apple cider vinegar and sweeten with a few drops of stevia – taste test. If you like your ginger to be pink, then add a few drops of beetroot juice to the mix, however this step is not necessary. The ginger tastes better if it has been marinating at least overnight or longer.

 

For the ‘Rice’, pulse the cabbage first in your food processor to a rice-like-size, then add the sprouted buckwheat and pulse again to achieve a rice-like appearance. The right ratio is approximately ¾ buckwheat sprouts to ¼ cabbage. The buckwheat sprouts give a nice starch-like consistency to this mock rice.

Prepare the vegetables for the additional filling by cutting them into strips – long whenever possible.

Take the aloe vera fillets out of the juice, admire the colour 🙂

Assemble all the ingredients around you and have a clean surface for your rolling mat.
Place a nori sheet on your rolling mat and spread the ‘rice’ first, then the mayo on top. Now start constructing your nori roll with the rest of the ingredients.

Don’t overfill your sheet – leave a generous amount of sheet for rolling.

 

 

Flip the first halve of the roll over with the mat, give it a light squeeze to establish the shape, then continue rolling.

Use a little bit of water at the end of your rolling action to stick the nori together.
Now it is ready to be cut in pieces and to be enjoyed immediately with extra horseradish, pickled ginger,  nama shoyu or tamari and a bunch of lovely friends.

Recipe created by Marion & inspired by Juliano