Tamago Nigiri

Makes 6-8

1/2 cup Thai coconut meat
1/2 teaspoon minced fresh ginger
1/2 teaspoon raw honey or maple syrup
1 tablespoon lemon juice
1/2 teaspoon turmeric
a few drops apple cider vinegar
pinch asafoetida powder

1-2 untoasted nori sheets

1 parsnip (or half a cauliflower)
juice of 1/2 lemon
1 teaspoon fresh minced ginger
1/2 teaspoon maple syrup
1/2 teaspoon apple cider vinegar
1 teaspoon cold pressed sesame oil
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder

Avocado Wasabi
1/2 avocado - fork mashed
1/2 teaspoon apple cider vinegar
1/2 teaspoon mustard powder
1/4 teaspoon chilli powder or flakes

1 tablespoons minced horseradish (optional)

pinch salt

1. In a food processor or high speed blender blend all ingredients till smooth.

2. Dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) 4-6 hours, or until dry.

3. In a food processor pulse Rice ingredients until you reach rice consistency.

4. Carefully cut nori sheet and roll rice and tamago together.

5. Mix Avocado Wasabi and Coconut Aminos.



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