Raw Sushi

If you're anything like me, you are exhausted from running around this holiday season. Still, you've probably made getting healthy a priority for the New Year and Energy Kitchen can certainly help make that easy.

But if you are looking for a quick and ultra-healthy meal you can make at home, this raw (and vegan!) sushi is perfect. With no cooking required, it is so delicious you will wonder how on earth raw veggies could be so good! It even aligns with most any detox diet you might be trying. Keep it simple and quick by picking just two or three fillings for your sushi rolls, since it's the chopping of the fillings that can take the longest amount of prep time.

Not feeling so strict about going completely raw? Use any soy sauce you like, use prepared wasabi, and toasted nori, which can be easier to find than the raw nori. A sushi rolling mat (available at most grocery stores these days) makes the work of rolling the sushi fast and fun.

Raw Sushi

Makes 6 Rolls (serves 3)

For "Rice":

3 cups diced peeled parsnips (about 1 pound)

1/2 cup raw cashews

1 tablespoon flax seed oil or extra virgin olive oil

1 tablespoon lemon juice

1 tablespoon raw honey or agave

1/8 teaspoon salt

For Fillings (you'll need about 2 cups total):

Shiitake Mushrooms (slice and marinate in a bit of soy sauce for ten minutes, then drain)

Sprouts

Julienned Bell Peppers

Julienned Carrot

Julienned Cucumber

Sliced Avocado

Julienned Mango

Chopped Scallions

Julienned Celery

Baby Spinach

Garnish:

Nama Shoyu (raw soy sauce) or Tamari (not raw)

2 tablespoons finely grated horseradish or wasabi (not raw)

For Rolling:

6 sheets of raw nori or toasted nori (not raw)

Place the parsnips, cashews, oil, lemon juice, and honey or agave, and salt into the bowl of a food processor and pulse to chop until the pieces of parsnip are about the size of a grain of rice, and the mixture begins to hold together.

Place one sheet of nori (shiny side down) onto the sushi rolling mat. Using wet fingers (this will help prevent the mixture from sticking to your hands) spread a thin layer of the parsnip mixture to completely cover the bottom half (half closest to you) of the nori sheet.

Place the veggies of your choice horizontally across the center of the parsnip mixture. Use your finger dipped in water to wet the top 1/2 inch of nori (this will help seal the roll after you roll it).

Use the sushi mat to roll the sushi from the bottom (the "rice" end closest to you) up and away from you. Keep rolling until the wet end seals the roll. Cut each roll in half, then in to thirds, so that each roll is now in 6 pieces.

Repeat with the remaining 5 rolls, and arrange on a platter. Garnish with a mound of horseradish (or wasabi, if using) and serve with soy sauce.

Nutritional Information (all nutritional information is approximate and will vary depending on your sushi fillings)

Per Serving:

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