The Nutramilk Blogazine
In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
Images by Jordan Braun and Recipe by Anna Marshall from Foodmarshall
*Servings 2-3 nori rolls
*Total Time 30 minutes
INGREDIENTS
For the Veggie Sushi:
-
Nori seaweed wraps (raw, untoasted)
- 1 large orange carrot, julienned
- 1 cucumber, sliced into thin strips
- ¼ bell pepper, sliced into thin strips
- ¼ cup purple cabbage, shredded
- 1 avocado, sliced
- A handful of fresh mixed greens and sprouts
For the Cashew Ginger Paté:
- 1 ½cups raw cashews
- 3 tbsp coconut aminos (or nama shoyu or tamari)
- 2 tbsp freshly squeezed lemon juice (about 1 lemon)
- 2 tbsp raw sesame seeds
- 2 tbsp sesame oil or toasted sesame oil
- 1 in knob of freshly grated ginger
- Pinch sea salt
- Optional add in: 1 tsp miso paste (or chickpea miso for soy-free alternative)
- Some filtered water to blend, if needed
INSTRUCTIONS
For the Cashew Ginger Paté:
- Place all ingredients into the NutraMilk.
- Press Mix, set for 1-3 minutes.
- Press Start.
- You want to Stop once you achieve a crumbly consistency that resembles a paste.
Assembly of Sushi Roll:
- Lay out one sheet of nori onto a clean, dry wooden cutting board, smooth side of sushi wrapper facing down.
- Have a small container of water nearby to dip your fingers in to seal the roll.
- Scoop out 2-3 tbsp of cashew ginger paté across the lower portion of the sheet, making sure it is close to the edge.
- Neatly lay out cut veggie pieces evenly on top. Add greens and sprouts.
- Roll tightly and seal roll by dipping fingers in a small container of water and running it along sushi roll seam to stick.
- Repeat to make as many nori rolls as you desire.
- Serve with our Teriyaki Dipping Sauce Recipe.
See full recipe and details in the video below:
