Last Thursday, I spent a few hours in the kitchen, testing recipes for my upcoming spring VegNews column, “Raw Done Right.” My assignment? Raw sushi rolls made simple.
I’m a tremendous fan of raw sushi, as you guys probably know by now. A few of the recipes I’ve highlighted on my blog in the past include:
I can’t tell you how I made my latest nori creation because it’s top secret until the March issue of VegNews hits newsstands this spring! But I can tell you that this may be my favorite batch of raw sushi yet, that I used a new type of sushi “rice,” and that it features seasonal vegetables. Yay!
In the meantime, I polished off leftover batches of test rice and some veggies I had at home to make these lovely, delicious raw rolls:
The got packed up with salad, cucumber slices, and a simple dressing of shelled hempseeds (1/2 cup), almond milk (1/2 cup), apple cider vinegar (1 tbsp), sea salt (1/4 tsp), 1 pitted date, and nutritional yeast (2 tbsp). All blended up in the Vita.
For a post-lunch snack, I packed one of these food bars from 22 Days. Full review coming soon!
It was a creative and fun lunch!