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This raw plant based sushi recipe is so simple and quick to make. Combining beetroot, avocado, cashews, mushrooms and picante peppers for an amazing burst of flavour. I just made it for lunch in less than 5 minutes!

Raw Shiitake and Beetroot Sushi Rolls

So I was looking in the fridge trying to decide what to make for lunch and I saw a few shiitake mushrooms, some left over cashew butter that I made yesterday in the Optimum 600 juicer, half an avocado and some picante peppers. I was wondering exactly what to make and then I decided I could combine these left overs with a few other simple ingredients to make some simple nori rolls.

To do this I started with four simple fillings.

Cashew Butter

My cashew butter was already in the fridge, but it is incredibly quick and easy to make either in a high speed blender like the Optimum 9400 or in a cold press juicer like the Optimum 400 or wide neck Optimum 600.

Juicy Ingredients

  • 100g cashew nuts (soaked for 2-3 hours)

How to Make

Simply drain the nuts and then put in the Optimum juicer using the “no hole strainer”. Couldn’t be easier really!

Marinated Shiitake Mushrooms

Juicy Ingredients

  • 4-5 Shiitake Mushrooms
  • 2-3 tablespoons of wheat free tamari

How to Make

Slice the shiitake mushrooms into strips. Place them in a bowl and cover with the tamari. Leave to marinate for 5-10 minutes.

Big Beat Guacamole

Juicy Ingredients

  • 1 small beetroot
  • 1/2 avocado
  • 1 tablespoon of wheat free tamari
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of coconut nectar

How to Make

Put all ingredients in a high speed blender (like the Optimum 9400) and blend until smooth.

Picante Peppers

Juicy Ingredients

  • 3-4 picante peppers

How to Make

Simply slice the peppers into small strips.

Raw Shiitake and Beetroot Sushi Rolls

Assembling the Sushi Rolls

Juicy Ingredients

  • Untoasted nori sheets
  • Marinated Shiitake Mushrooms
  • Big Beat Guacamole
  • Picante Peppers
  • Water (for sealing the nori rolls)

How to Make

  1. Start by place a nori sheet on a rolling mat with the long edge going left to right.
  2. Using a spoon, gently spread then cashew butter along the nori, about 1-2 cm (1/2 inch) up from the bottom edge. I like to spread it quick thick!
  3. Add a nice big layer of Big Beat Guacamole on top of the cashew butter
  4. Place the shiitake mushrooms in a long line on top of the guacamole
  5. Place picante peppers on top of the mushrooms
  6. To roll your sushi, lift the egde of the mat with your thumbs, hold the filling in place with your fingers
  7. Roll the mat (and sushi) forward. If necessary, pull the lead edge back towards you to make it tighter
  8. When the sushi roll is tight, take the end of the rolling mat out, whilst rolling the sushi forwards
  9. Wet the top edge of the nori with a small amount of water and complete the rolling to seal it
  10. Leave your sushi to ‘rest’ for around 1-2 minutes. This will allow it soften slightly, making it easier to cut
  11. Cut into 2-3 cm (1 inch) pieces with a sharp knife, using a gentle “sawing” motion

Raw Shiitake and Beetroot Sushi Rolls

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