Sunday, 19 October 2014

Atlantis Rolls

I got this recipe from Matt Amsden on Raw Food Recipes. I found it really heavy on the mustard so I added some Follow Your Heart Tarare sauce which I know isn't raw but they tasted amazing! Real seafood flavor. I also found the original recipe very watery so they rolls were very limp and hard to cut - I think I would just reduce the amount of coconut water next time.


Atlantis Rolls

Ingredients

FOR THE MAYO:
2/3 cup coconut water
1/2 cup of your favorite raw nuts (macadamia, cashew, pine), soaked
1 clove of garlic, peeled
1 teaspon sea salt
2 tablespoons stone-ground mustard

FOR THE MOCK TUNA:
1 cup soaked raw sunflower seeds, ground in a food processor
1 1/2 stalks of celery, diced
2 green onions, diced
4 teaspoons of dried dill
2 teaspoons dulse flakes

FOR THE ROLLS:
2 sheets Nori
2 tablespoons stone-ground mustard
1 raw pickle, diced (I used dill pickles).


Method

To make the Mayo, in a high speed blender, combine all of the ingredients and blend until smooth.
To make the mock tuna, in a mixing bowl combine all of the ingredients with the blended Mayo. Mix well.
To assemble sushi rolls, lay out 1 sheet of nori on a clean, dry surface.
Place half of the mock tuna in a narrow layer along the length of the sheet, about 1/2inch from the edge closest to you.
Spoon 1 tablespoon of mustard across the mock tuna layer.
Layer half of the diced pickle along the top, keeping all the ingredients in a narrow line.
Fold the edge of the nori closest to you over the filling.
Gently roll the nori away from you, tightly and evenly, into a snuggly wrapped roll.
Seal the exposed edge of the nori with a little pure water and repeat for the second roll.
Cut each roll into 6 pieces with a sharp knife.

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