I LOVE making sushi. So much so, that if I have leftovers, often I’ll just wrap them up in nori for fun. The things I’ve turned into ‘sushi’ are mildly hilarious (raw lasagne sushi anyone?)
But on a more serious note, let’s get to this rainbow bowl, which is pretty much, heaven in a bowl. I first made these raw sushi rolls many years ago and they continue to be a favourite in my kitchen- they are actually easier to make than cooked sushi and are just so pretty and vibrant. Edamame and sushi pretty much have to always be served together- right?! And the tempeh was an added extra for both protein and yumminess.
I hope you love this bowl as much as I do. And if you don’t make the full bowl, I make the sushi on its own all the time, it’s a winner by itself too! And is delicious just with tamari if you don’t make the cashew cream.
RAINBOW SUSHI BOWL
This serves 2 people generously (probably with sushi rolls left for later!)
- 2 small carrots, chopped
- 2 small beetroots, chopped
- 1-inch piece of fresh ginger
- 1 cup sesame seeds
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 1 teaspoon salt
- 1 tablespoon coconut or apple cider vinegar
- 1 tablespoon sesame oil
- 3 tablespoons tahini
- ½ a carrot, finely cut into batons
- 1 avocado, finely sliced
- 1 cucumber, finely cut into batons
- a dozen mint leaves, finely sliced
- ½ a packet of organic tempeh, lightly fried
- 1 cup of edamame beans, steamed until tender
- 1 carrot, peeled and grated
- ⅛ purple cabbage, finely sliced
- 2-3 leaves of kale, de-stemmed and finely sliced
Thai Basil Cashew Cream:
- 1 cup of cashews (soak for 4 hours then drain and rinse well)
- ⅓ cup of coconut milk
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 tablespoon olive oil
- ¼ cup water
- ½ cup fresh thai basil
- ⅛ teaspoon spirulina
For the sushi:
Place all of the ingredients in a food processor and process until the mixture resembles a rice consistency.
Spread one-quarter of the mixture over a nori sheet, filling up three-quarters of the sheet and leaving a strip bare at the top.
Add your fillings in one long horizontal line towards the bottom of the roll, then roll upwards, keeping the roll as tight as you can. When you get to the end, place a little water on the end of the nori sheet and roll up completely to seal the roll.
Make four more rolls exactly the same, and then slice each roll into 8 pieces.
To serve the bowl:
Place everything in sections in two bowls- the carrot, cabbage, kale, sauerkraut, edamame, tempeh and nori rolls. Serve either with tamari or with Thai Basil Cashew Cream. If you’re making the cashew cream, simply blend all ingredients in your blender until super smooth and creamy. The sauce will keep 3-4 days in the fridge.