This raw plant based sushi recipe is so simple and quick to make. Combining beetroot, avocado, cashews, mushrooms and picante peppers for an amazing burst of flavour. I just made it for lunch in less than 5 minutes! So I was looking in the fridge trying to decide what to make for lunch and I saw a few shiitake mushrooms, some left over cashew butter that I made yesterday in the Optimum 600 juicer, half an avocado and some picante peppers. I was wondering exactly what to make and then I decided I could combine these left overs with a few other simple ingredients to make some simple nori rolls. To do this I started with four simple fillings.
Cashew Butter
My cashew butter was already in the fridge, but it is incredibly quick and easy to make either in a high speed blender like the Optimum 9400 or in a cold press juicer like the Optimum 400 or wide neck Optimum 600.
Juicy Ingredients
- 100g cashew nuts (soaked for 2-3 hours)
How to Make
Simply drain the nuts and then put in the Optimum juicer using the "no hole strainer". Couldn't be easier really!
Marinated Shiitake Mushrooms
Juicy Ingredients
- 4-5 Shiitake Mushrooms
- 2-3 tablespoons of wheat free tamari
How to Make
Slice the shiitake mushrooms into strips. Place them in a bowl and cover with the tamari. Leave to marinate for 5-10 minutes.
Big Beat Guacamole
Juicy Ingredients
- 1 small beetroot
- 1/2 avocado
- 1 tablespoon of wheat free tamari
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of coconut nectar
How to Make
Put all ingredients in a high speed blender (like the Optimum 9400) and blend until smooth.
Picante Peppers
Juicy Ingredients
- 3-4 picante peppers
How to Make
Simply slice the peppers into small strips.
Assembling the Sushi Rolls
Juicy Ingredients
- Untoasted nori sheets
- Marinated Shiitake Mushrooms
- Big Beat Guacamole
- Picante Peppers
- Water (for sealing the nori rolls)
How to Make
- Start by place a nori sheet on a rolling mat with the long edge going left to right.
- Using a spoon, gently spread then cashew butter along the nori, about 1-2 cm (1/2 inch) up from the bottom edge. I like to spread it quick thick!
- Add a nice big layer of Big Beat Guacamole on top of the cashew butter
- Place the shiitake mushrooms in a long line on top of the guacamole
- Place picante peppers on top of the mushrooms
- To roll your sushi, lift the egde of the mat with your thumbs, hold the filling in place with your fingers
- Roll the mat (and sushi) forward. If necessary, pull the lead edge back towards you to make it tighter
- When the sushi roll is tight, take the end of the rolling mat out, whilst rolling the sushi forwards
- Wet the top edge of the nori with a small amount of water and complete the rolling to seal it
- Leave your sushi to 'rest' for around 1-2 minutes. This will allow it soften slightly, making it easier to cut
- Cut into 2-3 cm (1 inch) pieces with a sharp knife, using a gentle "sawing" motion
