Raw Sushi

OK. I am going to start calling this blog the "I went to the Farmer's Market and bought yummy goodness, but I need to cook it before it goes to waste." Perhaps a bit long, but that is what happened again today. This morning, I went to this amazing farmer, Clifford, who plants and raises the most obscure and delicious veggies. I bought some daikon radish, because it seemed so wonderfully delicious. Once I got home, I realized, I had no idea what to do with my new radish, so I searched the Interweb. Lo and behold, I found, http://www.veggie-wedgie.com/. Here is an amazing vegan, raw recipe, and let me tell you, this is better than any rice sushi I have ever made at home! Enjoy!

Ingredients for 18 pieces ( 3 servings)
-1 daikon root
-1 tsp rice vinegar
-1 tsp agave syrup
-1 avocado
-1 spring onion
-a few shiitake mushrooms, sliced
-3 nori sheets
-wasabi, soy sauce and ginger to serve
Peel daikon and throw in the food processor or grater. Once it is finely chopped the rice is ready. Add the rice vinegar and the agave and toss well.
Chop the spring onions and the avocado in thin strips and rehydrate shiitake mushrooms if using dry.
To aseemble take a nori sheet and place it on your rolling mat. Top with some daikon and gently pat onto the bottom 2/3 of the nori sheet to cover from edge to edge. In the center of your daikon rice lay your fillings horizontally to the end of each side.
Lifting the mat, gently roll up the sushi from the end facing you and roll it firmly. When you’ve reached the seaweed-only end, with wet fingers, go through the edge of the roll to wet it so you can seal the roll. Slice your roll in the center and then slice in 6 even pieces with a sharp knife. Serve with soy sauce, wasabi and ginger.