Makes 6-8
Tamago
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
Sheet
1-2 untoasted nori sheets
Rice
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.
