Last weekend, my human sister Ashley told Mother about a vegan sushi restaurant in NYC called Beyond Sushi. I LOVE vegan sushi. Ever since I posted the restaurant’s Facebook page, I’ve been craving the tiny, delicious seaweed wraps. To my surprise, Rawmazing’s website has a tasty-looking recipe that uses portobello mushrooms instead of raw fish. There are certain ingredients (like soy sauce) that aren’t very healthy for canine or feline companions, but I’d be happy with a plain veggie roll! The best part is that the recipe replaces cooked rice with sprouting kamut, a grain full of filling and wholesome protein. Sounds like a great dish to try out in the Howard household!
2 C Sprouted Kamut
1 T Nama Shoyu
1 T Toasted Sesame Oil
1 Portobello Mushroom, marinated in Nama Shoyu and olive oil
2 Seaweed Sheets
Step 1: Marinate the Mushrooms!
Cut the portabello mushroom into slices about 1/4 to 1/2 inch thick. Toss with 2 T of Nama Shoyu and 2 T oil and let sit for at least 1/2 hour.
Process the kamut, Nama Shoyu and toasted sesame oil in a food processor until the kamut starts to break apart. Set aside. Slice carrots and cucumber into match stick pieces, slice the avocado into 1/4 inch pieces. Set aside. Lay your sheet of seaweed on the sushi matt. Spread half the sheet with the kamut mixture. Place the avocado, carrots, cucumber, sunflower sprouts (not pictured) and mushrooms on top of the kamut.
Using the mat, carefully and tightly, roll the seaweed into a sushi roll. Cut with a serrated knife.
Original recipe from Rawmazing