I'm going to share a secret with you. I really love veggie sushi. Like, really. If I could eat tofu and avocado rolls morning, noon, and night I probably would... but I don't out of fear of growing tired of sushi... because, then what?
I've been making sushi rolls at home for some time now, but this week I started thinking about a raw version that doesn't involve nori. This raw "sushi" is a fun deviation that uses zucchini instead of nori strips. Since zucchini is in season and I've had enough zucchini muffins to last me all summer, it was time to find a new way to enjoy it.
When you're making traditional sushi rolls, you'll use a large strip of nori, roll up your ingredients, and then cut the roll into your individual sushi pieces. The fun part of using zucchini is that it makes individual rolls and is much easier to handle, especially if you're new to sushi-making. Soaked and blended cashew are the perfect substitute for rice and you can use any fresh veggies and herbs of your choice in the rolls. Serve with Nama Shoyu or your favorite dipping sauce.
Raw Zucchini Sushi Rolls
1/2 cup cashews, soaked overnight
1 Tablespoon rice vinegar
3 - 4 zucchini (each yields 6 - 8 slices)
2 carrots, sliced into matchsticks
1 cucumber, seeds removed and sliced into matchsticks
4 medium radishes, sliced
1 avocado, peeled and sliced
1 small bunch cilantro
Drain cashews and put into food processor with rice vinegar. (Depending on how long cashews were soaked you might need to add a tablespoon of water to get the right consistency.) Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture.
Chop the ends off of your zucchini and use a vegetable peeler to peel your zucchini into long thin strips. Lay zucchini strip flat and add a small spoonful of cashew mixture onto one of the ends of zucchini. Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro. Roll up and enjoy!