Sunday, June 5, 2011

Blackberry Caviar Sushi

Last night our neighbor knocked on the door. Apparently, they were cleaning their house, which I assume doesn't happen that often, because they are a very lively group of boys with a ping pong table in their kitchen. But thank goodness they did, because Sean's holiday bonus check somehow ended up in their mailbox, and a short 6 months later, found its way to us. Finally, I can have that sleigh bell sweater I always wanted. Or we could just have some sushi. With organic blackberries. Now,  that,  is fancy.  

I have Juliano's Raw: The Uncook Cookbook. I stole it from my friend a few years ago, and have been getting through a recipe at a time ever since. I know it is so easy to be turned off by the idea, but the flavor combinations are amazing.  Reminds me of the first time I ever had a funnel cake, and what a revelation it was.

This sushi is made with nori and vegetables as you may expect, but the really delicious factor that puts it all together is the creamy nut mixture that you spread on the nori sheets. Give this one a try!

Do you see the caviar???

 Blackberry Caviar Sushi
Adapted from Raw: The Uncook Cookbook

5-6 sheets of nori
2 carrots, sliced in thin sticks
1 cucumber, sliced in thin sticks
1 apple, sliced in thin sticks
1 avocado cut into wedges (optional)
1/3 cup blackberries
fresh chives
horseradish sticks or grated (optional but delicious)
1 recipe nut cream, to follow

Lay out one sheet of nori and spread with a few tablespoons of the nut cream on the nori, covering at least half the sheet in the very thin layer. Lay a few of each of the vegetable and fruit sticks parallel to one of the sides of the nori. Dot a few blackberries along the side. Roll it up tight!

Let it sit for a few minutes so the nori will get soft from the moisture. Then slice the log with a serrated knife. Repeat with the remaining nori.

Nut Cream
This is also a great dip for vegetables!

1 1/2 to 2 cups any combination of soft nuts, including pine nuts, walnuts, cashews (I did 1 cup walnuts and 1/2 cup of sunflower seeds, almonds work too but you will want to soak them for 4 to 8 hours)
 1/3 to 1/2 cup fresh lemon juice
3-4 tablespoon of soy sauce or 1 teaspoon salt
1 tablespoon garlic
1/2 teaspoon ground pepper
1/4 to 1/2 cup parsley (optional)

Blend everything in a food processor with just enough water to make it turn over. Blend until creamy Keeps 2 days in the fridge.

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