Raw diet Sushi recipe
In an effort to get my whole family healthy, my husband and I have been experimenting with a RAW foods diet and doing a cleanse. We both are HUGE sushi fans and used to get it quite often; so this was be one of the things we missed while doing the cleanse. I created this recipe to satisfy the sushi urge while staying true to the diet. I used the left over carrot stuffing to stuff a hallowed vine-ripe tomato and drizzled it with Pompeian Grapeseed Oil. Normally, I would have infused a vegetable oil with garlic and other spices over a few days, but this time I tried the Grapeseed oil. I was very pleased with the results and even happier to find that Grapeseed oil is one of the few oils that has an alkaline effect to the body, like olive oil, once it has been consumed.

Paleo Diet Veggie Sushi Recipe

4.9 from 8 reviews
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Spicy Orange Avocado Sauce
Author: 
Recipe type: sauce
Cuisine: vegan
 
This Orange Avocado sauce is the perfect addition to the Stuffed Carrot Makimoni. The sweetness of the orange complements the spice of the cayenne pepper.
Ingredients
  • Avocado
  • 1 squeezed orange - take the pulp and the juices.
  • 1 t cumin
  • 1 t cayenne pepper
  • fresh parsley
  • fresh cilantro
  • 1 t Pompeian grapeseed oil (maybe more depending on consistency)
  • 1 garlic clove
  • ¼ Vidalia onion
Instructions
  1. In a food processor combine the garlic, parsley, onion and cilantro.
  2. Pulse until finely chopped
  3. Add the remaining ingredients and blend until smooth
  4. add Pompeian Grapeseed oil until the desired consistency is acheived

 

stuffed carrot sushi
Traditional sushi contains rice and fish. Neither are on my RAW foods diet, so I adapted (as usual) and made sushi we could all eat!

4.9 from 8 reviews
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Raw Diet Sushi Rolls With Spicy Orange Avocado Sauce (Stuffed Carrot Makimono) #Paleo
Author: 
Recipe type: Entree
Cuisine: vegan
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 cups of carrot pulp left over from juicing
  • 3 vine-ripened tomatoes
  • 1 small onion
  • parsley
  • T Pompeian grapeseed oil
  • Bragg Organic Sea Kelp Delight Seasoning
  • 1 fresh squeezed lemon (juice and pulp)
  • 1 clove of garlic
  • Nori Sheets
Use the following items to stuff the roll with
  • spiced sprouts
  • Avocado, sliced in Julianne strips
  • green onions
  • sliced cucumber
  • sunflower seeds, raw
Instructions
  1. Using a food processor, pulse the garlic, parsley and onion until finely chopped
  2. Slice the tops of the tomatoes and scoop out the center until a fine membrane of tomato remains to form a cup
  3. dice the inside of the tomato into little cubical pieces
  4. Combine the carrot pulp, onion mixture, lemon, sea kelp spice, tomato and grapeseed oil by hand, set aside
  5. On a sheet of Nori, arrange the cucumber slices, sprouts, avocado, Spiced Orange Avocado sauce and carrot stuffing in a line to roll
  6. Using a bamboo mat, roll the Nori sheet closed
  7. Slice into one inch pieces
  8. top with the Spiced Orange Avocado sauce and sunflower seeds
  9. Put sprouts in the bottom of the tomato and fill with the remaining carrot stuffing, top with sauce and scallions

 

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Note** When you lay out the sushi, you want it to be as big as a silver dollar. Feel free to vary the ingredients to your liking. This post is an entry into the Pompeian Recipe Contest. **UPDATE: I am now one of the 15 semi-finalists & would love your vote! You can vote here! B

18 COMMENTS

  10. I have a cousin who is obsessed with sushi. I confess that I’ve never been brave enough to try it, but I’d like to some day.

  14. I think the spicy orange avocado sauce would give it a nice kick! I’m not a big sushi person, but I know plenty of people who are.

  15. Oh wow! This sounds incredible! I have always steered away from sushi because I loathe seafood! Awesome to see this veg recipe, I need to try this! So creative!

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