FSF Recipes – Schisandra Raw Sushi
What to do when blood sugar levels start going down and once again there is nothing to eat in the kitchen? Not feeling like yet another smoothie this week, you overdosed on chocolate yesterday and there’s nothing in the fridge but cabbage, cucumber, tomato and a couple of mushrooms. This fast-food-raw-gourmet-recipe is going to save your day!
First and the only preparation is to marinate the (portobello/button/shiitake/chanterelle etc.) mushrooms to be put inside the sushi roll. So chop them, toss in some olive oil, tamari (or soy) sauce, cayenne pepper and lemon juice. Mix and let marinate while you make the rest ready.
Next is time to make the “rice”. Remember once again that cooking is fun and experimental: This recipe is a perfect example of that and of all the varieties you can come up with. This time we want to show you the unbelievably easy way to start with. So chop that cabbage as small as you can (food processor makes this a snap), sprinkle some salt on and squeeze everything a little to get some moisture out of the cells. Mix a bunch of chia seeds in and let them become gel-like. Season and tweak with a tablespoon of awesome tasting schisandra extract.
Take one of those Nori Sheets which are very good to always have on hand. Cover half of it with a thin layer of your cabbage rice. Put the marinated mushroom slices, some cucumber sticks, tomato and sprouts on top. Practice your sushi-master rolling skills, and neatly display with chopsticks, or eat as is like a tortilla and make a mess – the taste is gonna blow your mind anyway :)
If you didn’t yet go and make this, or came back for some more ideas, here you go:
- For the mushroom marinade, you can of course add any spices or herbs or vinegars etc. But basically marinating anything is really simple with some saltiness, oiliness and acid. Experiment!
- For the fake rice, there are some ingredients that look and feel more authentic, and some that are less but still work well and taste great. This cabbage and chia/flax one is in deed not the best texture when roughly chopped with a knife, but not many things are easier and faster. If you have a food processor, using cauliflower/broccoli/zucchini/parsnip/rutabaga with some seeds (sunflower/pumpkin) and nuts (cashews/pine) turns out pretty much perfect rice-like consistency. Mix in some soy sauce, honey, vinegar, lemon juice and of course don’t forget to tune it up a little with some medicinal mushrooms and herbs. Experiment!
- To fill the roll make slices out of avocado, peppers, carrots, zucchini, sun dried tomatoes and use olives, cheeses, blueberries, almond butter, grapefruit, quinoa, salad and herbs.. Not even the sky is the limit because there are footprints on the moon ;) Experiment!
And let us know what kind of craziest mixes you came up with!
Recipes by: Lari Laurikkala