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vegan raw sushi

Raw Vegan Sushi Rolls: Mock Salmon Roll

Vegan Raw Sushi Rolls are not only full of nutrients and enzymes so that you have the spark of life in your food but they also look so amazing and you can truly wow your friends and family with this raw vegan sushi.
What's more is they are medicinally made, meaning I have added key ingredients to support heart health, immune system health and packed with stress relieving B vitamins.
We also nourish the gut with probiotics from the kim chi and increase the hcl in the gut to digest and keep parasites away by adding in apple cider vinegar.
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Course Appetizer, Dinner, Lunch
Cuisine Raw Vegan

Equipment

Ingredients
  

Paté Ingredients

To turn it into Mock Salmon

  • 4 carrots to make carrot pulp and juice
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1/2 cup onion minced fine
  • 1/2 tsp minced fresh turmeric root
  • 1 tsp black fermented garlic paste optional
  • 1 tsp beet root powder
  • 1-2 tsp dulse flakes
  • 1/3 cup finely chopped parsley or other herb you have on hand. Dill also works great.
  • 4 sheets of nori
  • 6 chives left long
  • 1 whole cucumber
  • 1/2 cup kim chee
  • 4 lettuce leaves

The Sauce & Ginger Slices

Instructions
 

Blending the Paté Base

  • To make the base of the paté blend the paté ingredients in a vitamix blender. Be sure it is well incorporated by using the tamper it comes with. If it is too thick use some of the carrot juice you make in the next step to thin it out.

Juice Carrots

  • Juice your carrots reserving 1 1/2 cups of the pulp for the paté. You can use the carrot juice as stated above if needed or save for another recipe.

Turn Paté Base into Mock Salmon

  • Add in 1 1/2 cups carrot pulp as well as the chopped herbs, garlic paste, beet root powder, dulse flakes, turmeric, garlic and ginger. Stir in a bowl until well combined.
    You can use some carrot juice if you need to thin it out.

Sushi Wrapping and Other Add Ons

  • Lay a nori wrap on a dry cutting board and add in the chives so they stick out the sides of the nori sheet.
    Thin slice the cucumbers leaving on the skin for the silica beauty benefits.
    Next top with paté.
  • Add on a small amount of kim chee.
  • Top with a dry lettuce leave to not get the nori wet and then roll the wrap.
  • Seal off the edge with a bit of lemon or lime juice to close it up.

The Sauce and Ginger

  • To make your own ginger like they serve at sushi restaurants simply thin slice or grate fresh ginger root and marinate it in Raw organic apple cider vinegar with a small amount of monk fruit.
    Try and prepare this a few hours ahead of time. It stores in the fridge for sevearl weeks.
    This makes it taste amazing without all the sugar that hurts the gut and feeds the bugs. Instead it helps your digestion and encourages stomach acid production to digest the meal adequately.
  • For the sauce use coconut aminos with a bit of grated ginger if you like.
  • Cut them into pieces, plate and add a bit of ginger to each plate and some black fermented garlic paste if you like.

Video

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