Growing up in Los Angeles I often went out for sushi! It was one of my favorite things to eat. Now being completely plant based I find ways to continue to enjoy one of my favorite foods without sacrificing flavor! One of my favorite sushi rolls at a spot where I lived in Malibu had mango in it so I decided to recreate a version of that but without the raw fish and paired it with this cilantro lime tahini sauce and its perfection. Packed with nutrition and something I would eat regardless of being vegan or not!
Consuming raw fish unfortunately comes with the unfortunate reality of heavy metals in it such as mercury. Mercury and other heavy metals and plastics can have a negative impact on our health, especially when we are exposed to it on a regular basis. So whether or not you eat fish or not, you can benefit from this dish even if you swap it out for your regular sushi every now and then. This dish contains, nori seaweed, dulse and cilantro, all which are excellent sources of minerals and vitamins but they help to safely and naturally remove heavy metals from the body! So its the best of both worlds!
Pairing this with the cilantro lime tahini dressing makes this dish really unique and packed with flavor! I use coconut aminos which is essentially a lower sodium soy-free soy sauce and it tastes incredible. Raw tahini used in this is high nutritious, its a healthy fat packed with minerals, vitamins! Its a great source of calcium, phosphorus and manganese, making it ideal for bone health! Raw tahini is also rich in zinc, which is naturally anti-viral as well as a building block for collagen, which can improve the look of skin, hair and nails. From the seaweeds, to the raw vegetables, to the organic brown rice to DRESSING, its a purely nutritious and immune boosting meal!
Ingredients:
Sushi Rolls:
1/2 mango, julienne cut
1 cucumber, julienne cut
1/2 red bell pepper, julienne cut
1 avocado, julienne cut (optional)
2 sheets of roasted nori https://amzn.to/2RADe36
2 tsp dulse flakes https://amzn.to/3mwdrqP
2 tsp Gamasio or sesame seeds https://amzn.to/2ZMbdd8
1 cup cooked brown short grain rice https://amzn.to/35PVNZ8
1 tsp coconut aminos https://amzn.to/3hHV7Y5
Dressing:
2 tbs raw tahini https://amzn.to/35IXkAs
2 tbs lime juice
3 tsp coconut aminos https://amzn.to/3hHV7Y5
1 clove garlic, minced
1/2 cup cilantro
1/4 tsp grated ginger
1/4 tsp sea salt
1 tsp jalapeno (optional for some spice)
Directions:
Cook and cool short grain brown rice according to package directions and mix in 1 tsp coconut aminos.
Thinly slice (julienne) mango, cucumber, bell pepper, and avocado.
Place a nori sheet on a large plate or cutting board, carefully spread 1/2 cup of rice on the front of the nori sheet (like in photo) then add on a few pieces of each fruit/vegetable.
Then add on some dulse flakes and gamasio.
Pull the front of the nori sheet gently over the rice and vegetable mixture and roll over, dip your fingers in a little filtered water and dab on the inside of the very end of the remaining nori sheet and it will help the rolls to stick.
Using a sharp knife, carefully slice into about 1 in pieces. Repeat this process to make another roll. Double the recipe and so on to make it a sushi party! Enjoy!
P.S.
This the plate I shot on, I recently got this ceramic plate set and I love the colors! Especially this pink one!
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