recipe from www.rawfor30days.com/blog/raw-vegan-sushirecipe
Making the filling
In a large stainless steel or ceramic bowl, combine the finely chopped cabbage, red onion, and sea salt.
With your hands, mix the contents together, really squeezing the cabbage to soften it up.
In your Vitamix (or other blender of choice), add the garlic, ginger, almond butter, lemon juice, and spring water.
Blend on the highest setting for 2 minutes. Once the texture is nice and creamy, pour the contents of the blender into the main bowl with the other ingredients.
Stir everything together vigorously for about 5 minutes.
Cover the bowl with a towel and place in the refrigerator for 2 – 3 hours.
Tip: Over the course of 2 to 3 hours, the lemon juice will soften the fibers in the cabbage and make it much easier to digest! This makes lemon juice an essential part of this recipe.
Creating the Rolls
For this part you will need a large cutting board, sharp knife, and a small bowl full of water.
Remove your big bowl of filling from the fridge and lay out one nori sheet on your cutting board.
Using a table spoon, scoop 3 or 4 spoonfuls of filling in a line across the bottom third of the nori roll – about an inch from the bottom edge, closest to you.
Next, lay 2 or 3 strips of mango and avocado along the top of the strip of red cabbage filling.
Use these 2 ingredients sparingly, you don’t want to run out!
Dip your finger or a small brush into the small bowl of water and moisten the top edge of the nori roll.
Using your index finger and thumb, gently roll the the nori from the bottom edge. You should end at your moistened edge, which will seal the roll kind of like an envelope.
Place this first roll on a plate.
Repeat these steps for all of your rolls. Once you’ve finished rolling, place your stack of delicious nori rolls back in the refrigerator for 30 minutes.
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