If you're planning a party with a mixed group of people, raw party sushi is the perfect choice for those of you who want to make sure that the whole group is pleasantly surprised. Since it doesn't contain rice, it'll be ready much faster than classic sushi, which requires you to first soak the rice for about 15 minutes, then choose the ideal amount of water, along with the ideal temperature and cooking time.
Raw party sushi by Zelanarium.com
If you are preparing for a party that consists of a mixed group in terms of food, raw party sushi is an ideal choice for all of you who want to be sure that the entire group will be pleasantly surprised.
Since it doesn't contain rice, it will be ready much faster than classic sushi, where you first have to wash the rice for about 15 minutes, then choose the ideal amount of water, with the ideal temperature and cooking time. Once (if) you've done all of this well, you need to gently mix the rice and vinegar mixture. When you're arranging the rice on the seaweed, your fingers will stick to the rice, which will make the whole process slower (and stickier). Luckily, all of the aforementioned rice-related hassles are not present in this recipe 
Instead of rice, we will use a spread of nuts, avocado, and peppers, which contains protein, good fats, has anti-inflammatory effects, is good for the heart, and the brain, and we will fill the sushi with fresh vegetables.
INGREDIENTS:
DRIED NORI SEAWEED LEAVES
TAMARI SAUCE
WASABI
FOR THE SPREAD:
1 CUP OF WALNUTS (Around 2.5 DCL)
1/2 AVOCADO
1 RED PEPPER
1 SMALL PURPLE ONION
1 Tbsp. OLIVE OIL
1 TSP LEMON JUICE
1 TSP TAMARI SAUCE
1/2 TSP TURMERIC POWDER
.
FOR FILLING:
CARROT
DAIKON
CABBAGE
BEETROOT
CUCUMBER
PEPPER
PREPARATION:
- Chop the avocado, red pepper and purple onion.
- Place all the ingredients for the spread in the order listed above in a food processor and blend until you get a smooth, but not too smooth, mixture. Set the spread aside until it's time to make it.
- Cut all the vegetables for the filling into thin strips.
- Cut a sheet of nori seaweed in half, as shown in the picture. Place it on a sushi mat, previously covered with clear plastic wrap, with the sheet near the edge of the mat closest to you, with the smooth side of the seaweed facing down.
- Apply the spread in a thin layer (0.5 cm), moving away from you towards the far edge of the seaweed, but so that approximately 2-3 cm of the upper edge of the seaweed remains uncoated.
- Arrange strips of vegetables in the middle of the spread. If you don't have all of the vegetables listed or have some that I didn't list, feel free to experiment: sprouts, mushrooms, lettuce, arugula, spinach, ...
- Dip your finger in water and lightly moisten the uncoated, top edge of the seaweed so that it sticks well in the end.
- Fold the seaweed away from you towards the top edge, press with your fingers, pushing the filling towards you and down, so that you get a tight roll. If you accidentally have spread on the top edge, remove all the excess, and if you overdone it with the amount of vegetables, feel free to throw away the excess. Otherwise, you won't be able to roll it up, i.e. you won't have enough edge of the seaweed to seal it all together.
- An extremely sharp knife is essential for slicing to get the perfect cut. Cut in half, then cut three pieces from each half, for a total of 6.
- Repeat steps 4 through 9 for each subsequent sushi roll, until you have used up all the ingredients.
- Serve with tamari sauce and wasabi. I don't use soy sauce, because it contains wheat.
I wish you a good time!