Check out what I had for dinner on Sunday night (and also tonight actually, since I had leftovers of the ingredients):
No, I didn’t cook sushi rice during my raw experiment. Instead, I made a “nut paté” following a recipe I found on the blog Choosing Raw. The mixture of cashews, ginger, lemon juice, soy sauce and water blended together can be used in lieu of rice to make veggie sushi rolls! My sushi was not all-raw because both the nori sheets and sesame seeds are toasted, plus I believe soy sauce is also non-raw. But the cashews for the paté and the fillings for my rolls (carrot, cucumber and avocado) were certainly raw. I love using vegetables in sushi anyway, so for me these crunchy rolls weren’t lacking anything.
The cashew paté is beautifully creamy with a bit of freshness from the ginger, and it worked perfectly for making the rolls. It’s softer and doesn’t have the same sticky qualities as rice, but I was still able to carefully roll up and slice my rolls without any problems. I tried not to go overboard with the cashew concoction, since it was of course very rich! Whoever thinks raw food can’t be decadent is so wrong — you can make such amazing stuff with nuts!