Not Tuna Sushi

In The Raw with Chef Cynthia Louise with

A great alternative to your tuna mix with a very tasty mayo made from cashew!

Makes: 2 rolls

MAYO

Ingredients

(use organic ingredients where possible)

• 1 cup soaked cashews
• 1 tbsp dijon mustard
• ½ cup water;
• Salt and pepper, to taste

NOT TUNA MIX

Ingredients

(use organic ingredients where possible)

• 1 cup soaked almonds
• 1 cup soaked sunflower seeds
• ½ cup apple cider vinegar
• ¼ cup maple syrup
• 1 small cucumber, diced
• 1 small celery stalk, diced
• ½ cup chopped dill leaves
• ¼ red onion, finely diced
• Salt and pepper

BASE

Ingredients

(use organic ingredients where possible)

• 4 nori sheets
• 1 cos lettuce, sliced thinly
• Salt and pepper

Directions

1. Combine all the mayo ingredients in a Vitamix and blend until very smooth and creamy. Set aside.
2. Combine the nuts and seeds in a food processor and process until a little chunky.
3. Mix in a bowl.
4. Add the rest of the not tuna mix to the same bowl.
5. Then add in the mayo and mix well.
6. To assemble, put the nori on the bamboo mat, shiny side down.
7. Spread the sushi mix with lettuce on the nori then flip it over.
8. Roll the sushi mix by hooking your thumbs below the bamboo mat and roll the edge up and over the filling.
9. Continue rolling, being careful not to roll the mat along with the sushi. When you've reached the end, give the roll a good squeeze from all around to set the shape.
10. Let it rest, then, using a very sharp long knife, cut the rolls gently.