Learn to Make Raw Sushi with Chef Sarah Mangold!

Posted on Sunday, August 18th, 2013

Raw Sushi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I  recently attended a work shop with Sarah Mangold and learned how to make delicious, 100 percent raw sushi along with some delicious dipping sauces!

Sarah Mangold is a Kaua‘i resident and raw chef. She offers a raw food workshop at 11am every Friday and the Cliffs Resort in Princeville, which all are welcome to attend. The cost is just 20 dollars per person!

Back in 2003 Sarah was diagnosed with cancer but was able to cure herself by adopting a raw, vegan lifestyle. After she was better she went back to school and became a certified raw food chef and holistic health coach. She now passionately shares her knowledge with others, showing them just how easy it can be to make delicious raw dishes! Sarah also offers private classes and catering for special events. Check her out on facebook, email her at: sarahsrawkitchen@gmail.com or give her a call at: 808.635.2769 for more information. Join Sarah’s Raw Kitchen this Friday as she shares how to make raw barbeque!

Here is the recipe for raw sushi that I learned how to make at Sarah’s recent Friday workshop. Feel free to experiment with different vegetables and seasonings to change it up a bit. The following recipes have been adapted by Sarah Mangold from Raw Chef, Renee Loux Underkoffler.

RAW VEGAN SUSHI

Almond, Sesame “Rice” Spread
1 cup almonds, soaked & dried
2 tablespoons ginger
1 clove garlic
*Pulse above ingredients in food processor then add the following
and pulse until well mixed and of sticky consistency:
3 pitted, chopped dates
3 tablespoons miso paste
2 tablespoons raw almond butter
1 tablespoon umeboshi plum paste
1/4 cup black sesame seeds
1/4 cup white sesame seeds

Coconut “Rice”
Mature fresh coconut meat (pulsed in food processor)

Vegetable Filling
Cucumber
Carrots
Red bell pepper
Avocado
Green onion

OLYMPUS DIGITAL CAMERAProcess: Slice all veggies or lightly chop in food processor and set aside. Spread almond or coconut “rice” onto a raw nori seaweed sheet. Spread to the edges. Place veggies on top and carefully roll with a bamboo sushi mat. Rolls once, tuck and continue rolling. Use a small amount of water to seal the nori together at the end. Use a sharp serrated knife and cut very slowly and carefully into bite-sized rolls. dip ends into sesame seeds to keep from sticking and place onto serving plate.

OLYMPUS DIGITAL CAMERATo make inside out rolls, cover sushi mat with plastic wrap. Spread almond “rice” on the top 2/3 of nori sheet. Sprinkle some sesame seeds over it, then flip the nori over. Place veggies on the opposite side and roll once. Tuck and then roll the rest of the way until the almond “rice” seals the roll together. Cut with a clean, serrated knife. Dip into sesame seeds and place onto serving plate.

 

OLYMPUS DIGITAL CAMERAMiso Wasabi Dipping Sauce
Mix until smooth:
3 teaspoons wasabi powder
1/4 cup fresh water
2 tablespoons yellow miso
2 tablespoons Nama Shoyu tamari (traditionally fermented preferred)
1/4 cup fresh orange juice
splash of agave

Spicy Mango Sauce
Mix until smooth:
1/2 cup fresh mango
1/4 cup dried mango (soaked in water)
1 Hawaiian Chili Pepper
1 tablespoon lime juice
cayenne (optional)
1/2 teaspoon agave
1/4 cup mango water (from soaked dried mango)

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Author | shastin
I am an aspiring artist, chef and free-thinker. I am into health, organic local food, nature, art, music, reading, writing etc...:-)

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