Parsnip and Brazil Nut Sushi
These nori rolls are so quick to make and a stunning starter for a dinner party. I've had many people eat them without even noticing that they're not made with rice! Soaking the Brazil nuts overnight makes them more digestible; however you can also use them raw if necessary.
Sushi Mixture
1/2 cup Brazil nuts - soaked overnight, drained, rinsed and chopped3 cups parsnip (400g), peeled and chopped
Juice of one lemon
2 Tbs cider vinegar
1½ Tbs raw honey
¼ tsp sea salt
1 tsp ground black pepper
Put "Sushi Mixture" ingredients in a food processor. Pulse briefly until the parsnip and nuts are in suitable little rice-like chunks. Take care not to make the mixture too fine.
To make nori rolls:
5 sheets of nori seaweedFilling ingredients such as sliced avocado, red capsicum, carrot, snow pea sprouts
Use a bamboo sushi mat to make your rolls. Place a nori sheet on the mat and spread evenly a bit less than 1 cup of the sushi mixture, leaving about 3cm gap at the top of the sheet and about 1cm at the edge nearest you. About 1/3 of the way up the sheet make a line of your fillings across the sushi mix.
Roll carefully from the edge near you. Pull the bamboo mat out of the way as you go, keeping the roll as firm as possible.
Leave the roll face down on the loose edge for a few minutes - it will stick by itself this way.
Slice each roll into about 10 pieces and serve with shoyu (good quality soy sauce).
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