Living Rawesome

Day #257 Sushi and Nigiri: inside-out elephant roll with chipotle mayo, banana-banana with umeboshi wasabi sauce, and pickled lotus nigiri pg. 204-205 entertaining in the raw

April 6, 2010

This meal took longer than most. I usually do one part of the recipe when it is a multiple step recipe like this, but I decided that since I only have close to 100 days left, I will try to get in as many recipes as possible. Looking at the recipe was very intimidating. I have looked at this recipe several times and said “nope, I am not doing that”. Tonight was the night. I literally had to read the recipe 5 times before I was convinced to make it. Once I realized it wasn’t too much to do in one night I decided to do it.

First I made the Pickled Ginger. This only took a few minutes to cut up the ginger and pour the ingredients into the mason jar.

Pickled Ginger Ingredients
ginger
raw apple cider vinegar
raw agave
beet juice (optional)

Next, I made the rice and then the mushrooms so they could dehydrate for the a few hours.
Sushi Rice Ingredients
jicama
pine nuts
sea salt
rice wine vinegar
raw agave

I processed jicama and pine nuts in a food processor until a rice like consistency was achieved. I dried the mixture between two paper towels so I could remove excess moisture. In a bowl, I added agave, vinegar, salt to the jicama and mixed well, then I placed it on a teflex sheet and put it in the dehydrator for 2 hours.
*The color of the “rice” changed drastically, it was white when I put it in then it came out really yellow in some parts and almost orange on the rest of it. The yellow was crispier than the orange tinted “rice”.

This recipe called for portobello, enoki, and shiitake, but I only had shiitake, so I used those for both the inside-out elephant roll and the nigiri recipes. The mushrooms were marinated in nama shoyu and sesame oil for the elephant rolls. The mushrooms for the nigiri were also marinated in nama shoyu and sesame oil. These went into the dehydrator for 40 minutes.

While the mushrooms were dehydrating, I made the chipotle mayo.
Mayo Ingredients
mac nuts
chipotle chile, soaked
soak water
extra-virgin olive oil
sea salt to taste

All ingredients were blended until smooth.

I took a break from the kitchen and then 2 hours later, I prepared the nori and nigiri.

I made the inside-out elephant roll first.
Elephant Roll Ingredients
portobello mushroom (I used shiitake)
nama shoyu
cold-pressed sesame oil
untoasted nori
sushi “rice”
chipotle mayo
baby spinach
red bell pepper
whole scallion
1/2 avocado, peeled for decoration

The rice went on to the nori first then spinach, pepper, scallion and marinated mushrooms, I put the mayo on last. I rolled the sushi tightly with the assistance of my helper (my hubby, he is the best sushi roller ever).

Next was the banana-banana.
Banana-Banana Ingredients
umeboshi plum paste
wasabi powder
untoasted nori
sushi “rice”
banana
watercress
cilantro
green papaya(I omitted)
enoki mushrooms (but I used shiitake)

I mixed the plum paste and wasabi together and then smoothed it on the nori. Then added the rest of the ingredients and rolled it very tightly for the banana-banana roll.

I finally made the last part of this recipe, the nigiri. I placed about 2 T sushi “rice” in the palm of my hand and closed my hand in a fist shape to form the rice. I placed 2 on the corner of the plate. I added mango on top with mushrooms and a bit of parsley to add some color. I then cut the nori rolls and placed them on the plate, then added pickled ginger with dab of plum wasabi paste.

This recipe was fun to make. It allowed me to be creative while decorating the plate with the cocktail starter. I didn’t follow the directions on the layout of the meal, but I like to be somewhat different. Again, the meal actually looked more beautiful than you can see in the photo. I am working on getting a camera. I think there is more to it than the camera. I need a stage setup too. I am looking into it. I hope to one day make the pics look like the pictures in the raw food books and magazines.

Jason really loved the meal, he even ate more than what I gave him. This would be great to take to the next potluck. I may take it, but there are so many recipes to be made before the next potluck, I am not sure what I will take. It makes me happy when he likes my food. I just stand by him in awe just staring at him waiting for his reaction. I am like a kid waiting for someone to open a present that I got him. So much of my love is put into the food preparation. It is an expression of my appreciation and love to him and others.

I am ready to take a break from the computer. This was a rather long entry for me.

I finished The Shack today and now I am reading the No Grain Diet by Dr. Mercola. I love it so far. I love books on Nutrition. I have 5 books that I need to read, plus I need to study for my test in 2 weeks on the Urinary System, after that test, I will have one more test then I will take a break for the summer.

I have my class next week, so I need to write the menu. That is the fun part. I can’t wait to see everyone that is signed up for the class.

“Mack, if anything matters then everything matters. Because you are important, everything you do is important. Every time you forgive, the universe changes; every time you reach out and touch a heart or a life, the world changes; with every kindness and service, seen or unseen, my purposes are accomplished and nothing will ever be the same again” (235)~Sarayu from The Shack