This is something I just made for lunch one day. Take a few of the ingredients on the main plate and wrap them in the nori sheet on the side plate. I think there’s enough for 2 or 3 wraps here. You can put anything in your wrap, but here I’ve got:
- slices of avocado
- sliced parsnips & sliced mushrooms which I’ve marinated in olive oil, nama shoyu, garlic and ginger and then warmed for a while in the dehydrator. You could just marinate them . . .
- the green stuff in the middle is coriander (cilantro)
- the red stuff is grated carrot and beetroot salad – I just added a bit of olive oil and ground Himalayan salt – a few sesame seeds would be nice sprinkled in as well.
If you wanted to go the whole hog, you could get yourself a sushi mat and make some cauliflower or parsnip sushi rice and then make raw vegan sushi cut into slices with a sharp knife and served with some wasabi and some pickled ginger. Waitrose in the UK sell wasabi powder and sushi mats. You can make your own raw pickled ginger by thinly slicing ginger and covering it in organic apple cider vinegar. Dip the sliced sushi in tamari or nama shoyu, add a touch of wasabi and a slice of ginger and there you have a delicious mouthful!