Rawshi

Raw Rice

Can use one of the following:
1 half jicama
or 5 peeled and washed carrots

Process one of the above vegetables in the food processor with the s blade until a rice like consistency is achieved and then put into a bowl.

Rawshi filling

Julieanned or thinly sliced vegetables of your choice
Suggestions:
Avocados
Cucumbers
Bell peppers
Daikon radish
Beets
Carrots
Seaweed such as Dulse and Kombu Cilantro
Edible flowers
Chives
Green onions
Kale
Tomatoes

Raw Pickled Ginger

1 knob ginger thinly sliced with ceramic mandoline
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons agave nectar

Marinate the ginger for a minimum of 1 day in the refrigerator. Will keep in the refrigerator for a few weeks.

Nori Sheets
(look for the dark purple nori sheets)

Lay a nori sheet on a sushi mat and then spread an even layer of the vegetable rice mixture over the nori sheet. Spread the vegetables in a thin line on top of the rice mixture as if you were making sushi. After you roll the “sushi” cut them into 1 to 2 inch pieces and lay them attractively on a platter. Serve them with the raw pickled ginger.

For more recipes check out my recipe booklets or e-booklet.