Vegan Sushi

My name is Cassie, and I am a former sushi addict. If you’ve never had sushi, you’re probably crazy, unless if you know that sometimes the meat inside can be battered or deep-fried, not to mention wrapped around with tons of bleached white rice! Now who would want to eat bleach in simple carbs that provide little to no nutritional value?

For all my fellow sushi lovers, I present a grain-free, completely raw roll with nothing but whole foods that are good for your body! And your soul and stomach. The spaghetti squash shreds act as the rice while the carrots and alfalfa sprouts are the goodies inside! I’ve seen raw sushi everywhere and had to recreate it immediately. I was very pleased with myself.

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This sushi was fabulous with a creamy lemon-avocado dip that’s so much better for you (and tastier IMO) than spicy mayo, but it’s still delicious alone. If you’re not gluten free you can just use plain ol’ soy sauce (be wary of sodium content, though) or ponzu.

IMG_4074 IMG_4075Now let’s nosh away…nom nom nom…

RECIPE

Sushi

  • 1-2 large nori sheets depending on how thick you want the outer layer
  • 1 cup spaghetti squash, peeled and cut
  • 2 TBSP water/rice wine vinegar
  • 1/2 cup alfalfa sprouts
  • 1 medium carrot
  • Opt: avocado, other veggies

Lemon Avocado Mayo

  • 1/2 avocado
  • 3 TBSP lemon or lime juice
  • Opt: water for a thinner consistency, Sriracha, salt, pepper to taste

PROCEDURE (sushi)

  1.  Take the nori on a cutting board and gently dab water or vinegar on the surface.
  2. Spread spaghetti squash onto 1/2 or 2/3 of the nori. If necessary, add a little more water to make it stickier but not too much or else the nori will weaken.
  3. Chop carrot into four long sticks and place them on top of the squash (optional: to make the carrots easier to cut you can lightly steam them for 1 minute). Add alfalfa sprouts.
  4. Slowly roll the sushi and as you roll, consistently add water or vinegar to make the nori sticky.
  5. Carefully chop into mini pieces with a sharp knife.

PROCEDURE (mayo)

  1.  Add 1/2 avocado, lemon juice and optional ingredients and blend very well.

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Absolutely scrumptious, delectable and perfect for the summer or just any time of year, really! It’s great when you’re busy and on-the-go because they can fit into small portable containers. Pack it with some avocado dip and you’ll be all good to go! If you try it, don’t forget to use chopsticks. Or your hands to devour them more quickly than you can take a photo.

Oh, and Thanksgiving is THIS THURSDAY! OMG! Are you excited because I am! Get ready to see some delectable treats and dishes I’ll serve to my family, friends and to all of you. I am extremely grateful for my health, my friends, family, and for all of you. Because I’ve met so many wonderful people online I’ve stepped out of my comfort zone to create a blog and  YouTube channel so I can reach out to you even more. Once again, thank you. ❤

Stay hungry,

Cassie


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