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Instructed by Chef Collin Cook
Serves 2
Everyone has heard of the health benefits of eating raw sushi, but this truly raw and vegan version provides superior vitality with living enzymes and alkaline nutrition. For this version we will use the stalks of bok choy for the rice, untoasted nori sheets and the freshest veggies you can find for the filling.
To make two large rolls use one medium bok choy. Trim the green leaves off and set aside for later. Chop the stalks into similar chunks and using a food processor pulse until well minced. Now using a strainer or cheese cloth press out the residual moisture and reserve in a mixing bowl. Add untoasted sesame oil and unfiltered apple cider vinegar to taste to give it a familiar Asian seasoned rice flavor.
I will go into detail on rolling the sushi but you will need a sushi rolling mat and a sharp knife. Thinly slice veggies such as cucumber, carrots, avocado even red peppers and celery as well. You can also use sprouts and mixed greens as fillers. Serve with mustard paste and soy sauce.
For the marinated greens to accompany the sushi take the reserved leaves and thinly slice them placing back in a bowl for mixing. Create an Asian inspired dressing by blending 1 part each of sesame oil, agave nectar, soy sauce and apple cider vinegar. You can also add a piece of ginger and a clove of garlic for a zing. Blend well an pour over greens massaging until well soaked. Garnish with sesame seeds and serve with your raw living sushi.
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