29 Jan 2013

sushi with sprouts & tahini miso ginger sauce

Oh my goodness gracious garbanzo beans. Make this NOW. You can taste the energy in this recipe, especially because of the sprouts. The sauce brings everything together deliciously with a savoury, sweet and salty flavour; the avocado adds a rich creaminess, the bell pepper gives you that juicy crunch and finally; the cucumber makes it all taste hella fresh. 

I made this as soon as I got up, to take pictures while the light was good, because I wasn't going to have another opportunity all day (it was a VERY busy day). I didn't want to eat it for breakfast so I have been craving it all day, until the moment I stepped back in the door a couple hours ago and was able to eat it. It's fun and easy to make, no special equipment necessary, and not much mess either. 

Let's roll, baby. 

raw sushi with bean sprouts & tahini miso ginger sauce: makes 2 rolls or more

Sushi rolls:
1/2 avocado 
1/3 cucumber
1/3 bell pepper
2 cups mung bean sprouts (or other fresh sprouts)
Seaweed sheets, like nori

Tahini sauce:
2 tablespoons tahini
1 tablespoon miso
2 tablespoons peeled ginger root
1 tablespoon tamari
1 tablespoon agave nectar
1/8 cup water (more or less)

To make the sauce: blend all ingredients until smooth and creamy, adding liquid as needed.

To make the sushi: slice the cucumber, avocado and bell pepper very thin, and add anything else you want to. Now spread some sprouts evenly over a sheet of seaweed, but leave a bit of space at one end and drip a tiny bit of sauce all over the sheet. Place in your veggies and roll up like a pro! Keep doing this until you use all your stuff. Then with a sharp knife, slice carefully present your beautiful sushi to the lucky folks you're sharing this with. If that's just you - pretend to surprise yourself and get really excited. 

Vegan sushi just magically appeared from nowhere.


Koko said...

This looks awesome! I would be craving it allll day, too! I've made a great raw sushi before using cauliflower and miso as 'rice'...yet to perfect it and post it on the blog though. I love the sounds of your take on raw sushi. Besides, anything with avocado in it and I am 100% SOLD!

Rose said...

Making these right now! So fresh so yum! Thanks for the inspiration. <3

Emily von Euw said...

mm yeah I've seen that and I'd like to try it. Me too. Avocado = I'm in.

Emily von Euw said...

Thank YOU :)

rachel said...

stop with all of your food porn!!!! i look at your blog everyday and think to myself, oh yeah I can do this, I can make these wonderful foods for myself, I get all inspired, write down recipes and ingredients, and then find myself just stariing at your blog in AWE again hahaha

keep up the good work love <3

Anonymous said...

What a great recipe! What kind of miso did you use?

Emily von Euw said...

Haha don't recall... I switch up the types every time I run out so it could have been anything ><

chat said...

perfect :)

Honey said...

ooohhh i wish i had my own on demand raw vegan chef!

Anonymous said...

I love your website, the layout is really clean and attractive. I made some sushi last night, it was good. You provided me with healthier options that I never really thought about it. I also used alfalfa sprouts for this recipe, it taste just as good.

Anonymous said...

Hi Emily,

Your website lights up my raw vegan life and you're one of the reasons for its rawsomeness!

I really admire the layout in your dish, especially the little droplets of tahini with the red "tails". Could you kindly share how you created those red "tails"? I'll venture a guess to hopefully earn your answer haha - blended red pepper juice? Tomato juice? Strawberry puree?

I am gonna make this dish in a while for my rawsome lunch!

Sonia x

Jennifern said...

I didn't have any sprouts so I used purple cabbage instead... and it was great!!! Thanks so much!!!

kim fuller said...

just made this for lunch. sooooo good! and so easy! what a great recipe, thanks! :-)

Sustainable and the City said...

just wanted to say i made this sauce for my raw sushi (i used maple syrup though instead of agave) and it is SO UNBELIEVABLY delicious!! finger licking was a given from all our pot luck guests. :)

Amy said...

I am a sceptical and new raw vegan. Not sceptical about the health benefits, of which I am certain, but sceptical that fully or almost entirely raw and unprocessed vegan food can taste as good as "regular" food. For me, the health benefits were worth enjoying my food less.

So with that in mind I can unequivocally and without any bias that this recipe tasted AT LEAST as good as the "real" thing!! It is so good I am certain it could convince anyone this lifestyle can be easy and delicious. I am a believer! I was standing in the kitchen eating this, making involuntary "mmm" noises and wishing someone else was home because I desperately wanted to share in how delicious it was!! (and I knew there was no way any would be left by the time they got home...)

Great job Emily, this has inspired me so much to keep on my journey with raw food :) Thank you!

sohbet said...

I didn't have any sprouts so I used purple cabbage instead... and it was great!!! Thanks so much!!!

chat said...

just made this for lunch. sooooo good! and so easy! what a great recipe, thanks! :-)

mynet sohbet said...

just made this for lunch. sooooo good! and so easy! what a great recipe, thanks! :-)