Oh my goodness gracious garbanzo beans. Make this NOW. You can taste the energy in this recipe, especially because of the sprouts. The sauce brings everything together deliciously with a savoury, sweet and salty flavour; the avocado adds a rich creaminess, the bell pepper gives you that juicy crunch and finally; the cucumber makes it all taste hella fresh.
I made this as soon as I got up, to take pictures while the light was good, because I wasn’t going to have another opportunity all day (it was a VERY busy day). I didn’t want to eat it for breakfast so I have been craving it all day, until the moment I stepped back in the door a couple hours ago and was able to eat it. It’s fun and easy to make, no special equipment necessary, and not much mess either.
Let’s roll, baby.
raw sushi with bean sprouts & tahini miso ginger sauce: makes 2 rolls or moreSushi rolls:
1/3 bell pepper
2 cups mung bean sprouts (or other fresh sprouts)
Seaweed sheets, like nori
2 tablespoons tahini
1 tablespoon miso
2 tablespoons peeled ginger root
1 tablespoon tamari
1 tablespoon agave nectar
1/8 cup water (more or less)
To make the sauce: blend all ingredients until smooth and creamy, adding liquid as needed.
To make the sushi: slice the cucumber, avocado and bell pepper very thin, and add anything else you want to. Now spread some sprouts evenly over a sheet of seaweed, but leave a bit of space at one end and drip a tiny bit of sauce all over the sheet. Place in your veggies and roll up like a pro! Keep doing this until you use all your stuff. Then with a sharp knife, slice carefully present your beautiful sushi to the lucky folks you’re sharing this with. If that’s just you – pretend to surprise yourself and get really excited.
Vegan sushi just magically appeared from nowhere.