Raw Food Recipe: Spicy Tuna Rolls

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Long live the remaining tuna of the world…
Try this raw food recipe for spicy tuna rolls to experience a vegan version of the classic sushi bar favorite.  Get creative with the fillings.  This version makes use of the versatile Asian Marinated Salad, but I often substitute finely grated daikon radish. Note that the pate has a base of raw tahini (a paste made from raw-not roasted-sesame seeds) instead of the typical raw food recipes that calls for soaked nuts.  The reasons for the switch are to add more protein and less fat, to offer more calcium, and a flavor that is more bold than blank (like nut bases).

Raw Food Recipe for Spicy Tuna Rolls
Ingredients:
4 to 5 tablespoons raw tahini
1 teaspoon fresh, finely grated ginger (use a microplane zester)
2 teaspoons nama shoyu (or go gluten free by using a tamari or G.F. soy sauce)
Sriacha to taste (not raw- so add fresh chillies if you prefer)
1-2 leafs of lettuce, chopped
1/4 cup Asian Marinated Salad
1/4 cucumber, seeded and cut into thin strips
1/2 a green onion, greens only, sliced very thin lengthwise
1/4 of an avocado cut into thin wedges
cilantro sprigs
1 nori sheet (preferably raw)
black sesame seeds for garnish (optional)

To make the pate for the rolls combine the tahini, nama shoyu or gluten free soy sauce, ginger, and Sriacha and mix well.  Set aside.  Lay out your sheet of nori. Place the mixture in a line about one inch in from the edge. Top with green onion, cilantro, cucumber, Marinated Asian Salad, lettuce, and avocado.  Roll close and moisten the edge of the nori to seal.  Slice into bite size rolls and enjoy.

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  • I make these all the time! (well, quite similar anyways)… love ’em.. except the ginger.. I don’t mind soaking ginger in kefir water but straight up… not so yummy 🙂

  • Joy

    I’ll take the extra ginger, I love it. It must be a genetic thing, because my son will take young ginger root and chew on it. He eats quite a bit before he finally says, “Picy, Mommy, it’s picy.”

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