The sushi and dipping sauce are my husband's creations. He brought home the pecan butter and his imagination went from there.
We make and eat sushi once every few months. It's one of my favorite foods.
It's a big deal when we make sushi because the work involved (food prep, rolling, sauce-making, etc.). We use a variation of the "Raw Food Real World" recipe with the jicama rice. Yummy!
We save sushi night for when the kids are at a sitter and we can open a bottle of wine and crank up the music.
Oddly enough, this wasn't one of THOSE nights.
Note to self: Hungry husband generally doesn't like to have his sushi kidnapped to take a photograph for blog.
SUSHI ROLLS
4 nori sheets3 green scallions, thinly sliced1 cucumber, peeled, seeded and julienned1 red bell pepper, julienned1 ripe avocado, sliced1 small bunch sprouts
1. Place a nori sheet on a rolling mat.
2. Arrange small portions of the scallion, bell pepper, sprouts, cucumber and avocado on the bottom third of the nori sheet.
3. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder. Think fat cigar.
4. Cut each sushi roll into 1½-inch rounds using a sharp, damp knife. Plate and serve with Spicy Pecan Dipping Sauce.
SPICY PECAN DIPPING SAUCE1/2 cup Artisana Organic Raw Pecan Butter
1 garlic clove, minced
3 tablespoon agave nectar
2 tablespoon Nama Shoyu
2 tablespoon water
1/2 teaspoon sea salt1/4 teaspoon red pepper flakes,
1. In a blender puree together pecan butter, garlic, agave nectar, Nama Shoyu, water, red pepper flakes and sea salt until mixture is smooth.
2. If needed add more water one tablespoon at a time to reach a desired consistency.