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Grain-free black kale sushi rolls with white miso ginger sauce recipe

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Ingredients

Adjust Servings:
1 cup / 140 g Sunflower Seeds
1½ tablespoons plus ½ teaspoon fine Sea Salt , more if desired
4 Parsley roots (1 pound / 500g; parsnips or cauliflower could also work)
1 tablespoon freshly squeezed Lemon Juice
4 or 5 Nori Sheets
5 to 10 leaves black Kale or other dark leafy green, tough ribs removed, leaves cut into thin strips
1 small Beetroot cut into long, thin sticks
2 medium Carrots cut into long, thin sticks
3 Scallions , white and green parts cut into long, thin sticks
1 ripe Avocado , pitted and sliced into long, thin strips
Black or white Sesame Seed Oil , lightly toasted and White miso ginger sauce

Grain-free black kale sushi rolls with white miso ginger sauce recipe

  • Serves 5
  • Medium

Ingredients

Directions

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Steps

1
Done

Make the “rice”: Combine the sunflower seeds, 1½ tablespoons salt, and 2 cups / 450 ml of water in a small bowl, and soak for at least 4 hours, or overnight. Drain and rinse well.

2
Done

Put the sunflower seeds in a food processor and pulse to finely chop—do not overprocess or you’ll end up with sunflower butter! Transfer the sunflower seeds to a large bowl. Do not clean the food processor.

3
Done

Peel and roughly chop the parsley root. Put it in the food processor, along with the lemon juice and the remaining ½ teaspoon salt. Pulse to mince the root into “grains” about the size of rice. Add it to the bowl of sunflower seeds and fold to combine. Season with more salt if desired.

4
Done

Put a sushi mat (or a piece of plastic wrap) on a clean cutting board with the slats running horizontally. Put a sheet of nori, shiny side down, on the mat, ¾ inch / 2 cm from the edge closest to you. Using damp hands, spread a thin layer of the “rice” evenly over the nori sheet, leaving a 1¼–inch- / 3 cm-wide border along the edge farthest from you. Arrange about one-fifth of the kale, beet, carrot, scallions, and avocado strips horizontally across the center of the rice, and then sprinkle with sesame seeds.

5
Done

Use your thumbs and forefingers to pick up the edge of the mat closest to you. Use your other fingers to hold the filling while you roll the mat over to enclose it. Gently pull the mat as you go to create a firm roll.

6
Done

Continue rolling until all the “rice” is covered with the nori and you have a neat roll. Shape your hands around the mat to gently tighten the roll. Use a wet sharp knife to cut the roll into 5 or 6 pieces.

7
Done

Repeat the process, using up all the ingredients. Arrange the sushi on a serving platter and serve with the white miso ginger sauce.

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Leek scallops and chanterelles on black rice recipe
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Leek scallops and chanterelles on black rice recipe
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Smashed potato soup recipe

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