Guest Recipe: Kale Sushi Rolls
- Difficulty: medium
I’m so excited to feature a recipe from the amazing Sarah at My New Roots, she’s been one of my foodie heroes since the beginning so it’s quite an honour that she wants to share a recipe with us all here! I flicked through her beautiful new book and picked this beautiful veggie sushi as I thought it looked and sounded so incredible, I hope you all love it too. Over to Sarah…
As much as I love sushi, my favourite part is undoubtedly what’s inside the rolls—the white rice I could live without. So I cut out the rice altogether and created an all-vegetable sushi roll that is just as satisfying but more nutritious. Minced parsley root and sunflower seeds take the place of the grain here; it holds together just like sticky rice, and even looks the part! Rolled around some of my favourite root veggies, this totally raw meal will have you feeling super-vibrant. The white miso ginger sauce is completely divine and a beautiful complement to the sushi. It’s warming, bright, and spicy—delicious on noodles, roasted vegetables, and salads, too.
4 or 5 sheets of nori
4 parsley roots (1 pound / 500g; parsnips or cauliflower could also work)
1 cup of sunflower seeds (140g)
5 to 10 leaves of 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 spring onions, white and green parts cut into long, thin sticks
1 ripe avocado, pitted and sliced into long, thin strips
Black or white sesame seeds, lightly toasted
1 tablespoon freshly squeezed lemon juice
1⁄4 cup of white miso (60ml)
1⁄2 tablespoon of brown rice vinegar
2 tablespoons of cold-pressed sesame oil or olive oil
1 tablespoon of minced fresh ginger
1⁄2 a teaspoon of pure maple syrup
Start by making the “rice”. Combine the sunflower seeds, salt and 2 cups (450ml) of water in a small bowl, and soak for at least 4 hours, or overnight. Then drain and rinse well.
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.
Peel and roughly chop the parsley root. Put it in the food processor, along with the lemon juice and some 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.
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, 3⁄4 inch/2cm from the edge closest to you. Using damp hands, spread a thin layer of the “rice” evenly over the nori sheet, leaving a 11⁄4–inch- / 3cm-wide border along the edge farthest from you. Arrange about one-fifth of the kale, beetroot, carrot, spring onions, and avocado strips horizontally across the centre of the rice, and then sprinkle with sesame seeds.
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.
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.
Repeat the process, using up all the ingredients. Arrange the sushi on a serving platter and serve with the white miso ginger sauce.
To make the sauce, combine the miso, vinegar, oil, ginger, and maple syrup in a small bowl. Whisk to blend. Store leftovers in an airtight container in the fridge for up to 1 week.