Veggie Sushi Rolls with Cashew - Ginger Paté by Foodmarshall

dairy free gluten free grain free paleo plant-based Refine Sugar-Free soy-Free vegan

Images by Jordan Braun and Recipe by Anna Marshall from Foodmarshall

*Servings 2-3 nori rolls

*Total Time 30 minutes

INGREDIENTS
For the Veggie Sushi:
  • Nori seaweed wraps (raw, untoasted)
  • 1 large orange carrot, julienned
  • 1 cucumber, sliced into thin strips
  • ¼ bell pepper, sliced into thin strips
  • ¼ cup purple cabbage, shredded
  • 1 avocado, sliced
  • A handful of fresh mixed greens and sprouts

For the Cashew Ginger Paté:

  • 1 ½cups raw cashews
  • 3 tbsp coconut aminos (or nama shoyu or tamari)
  • 2 tbsp freshly squeezed lemon juice (about 1 lemon)
  • 2 tbsp raw sesame seeds
  • 2 tbsp sesame oil or toasted sesame oil
  • 1 in knob of freshly grated ginger
  • Pinch sea salt
  • Optional add in: 1 tsp miso paste (or chickpea miso for soy-free alternative)
  • Some filtered water to blend, if needed

INSTRUCTIONS

For the Cashew Ginger Paté:

  • Place all ingredients into the NutraMilk.
  • Press Mix, set for 1-3 minutes.
  • Press Start.
  • You want to Stop once you achieve a crumbly consistency that resembles a paste.

Assembly of Sushi Roll:
  • Lay out one sheet of nori onto a clean, dry wooden cutting board, smooth side of sushi wrapper facing down.
  • Have a small container of water nearby to dip your fingers in to seal the roll.
  • Scoop out 2-3 tbsp of cashew ginger paté across the lower portion of the sheet, making sure it is close to the edge.

  • Neatly lay out cut veggie pieces evenly on top. Add greens and sprouts.

    • Roll tightly and seal roll by dipping fingers in a small container of water and running it along sushi roll seam to stick.
    • Repeat to make as many nori rolls as you desire.

      • Serve with our Teriyaki Dipping Sauce Recipe.

      See full recipe and details in the video below:


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