Raw Veggie Sushi with Thai Sauce

raw veggie sushi with thai sauce0

My roommate’s bedroom is connected to a nice balcony, which has a beautiful view of my favorite mini garden in our compound. She initially thought that when weather got better she would relax there, so as soon as we could, we cleaned it up, and now that it’s summer the balcony is ready for complete relaxation. Unfortunately, as we live in Shanghai, the weather suddenly jumped to very typical hot and humid Shanghai summer, 35°C in the daytime. At night it cools a bit with a little breeze, if you’re lucky, but you can’t really relax in this kind of humidity. :-(

Normally in this kind of weather, I don’t have the desire to stay in the kitchen for too long. I just want something to refresh me and that’s raw and simple. So I decided to make some raw sushi. It does not look fancy like the traditional ones with cooked rice, but it’s super easy and fast. :-)

raw veggie sushi with thai sauce3

Health Index: 5/5 (everyday food, highly recommended)
Kitchen Gadgets: None

1 zucchini
¼ green bell pepper
¼ red bell pepper
1 small bunch (10-15) of garland chrysanthemum
6-8 nori sheets
2 tbsp soy sauce
2 tbsp Thai chili sauce
2 tbsp water

1. Mix the soy sauce, chili sauce and water, set aside.
2. Shred the zucchini, bell peppers and cut the garland chrysanthemum into half.
3. Place a nori sheet on a bamboo rolling mat, if you don’t have it, process it on cutting board or baking mat is also OK. The glossy side should be upside down. 4. Put the shredded veggies at the ⅓ bottom of the your sheet horizontally, roll forward. Dip your fingers with a little water along the side of the other ending to seal the roll.
5. Cut them into 4-6 parts, and enjoy with the sauce!

If you can’t find raw nori sheet or Thai sauce, it’s OK to use roasted sheet or normal Thai sauce, after all it’s still a high raw recipe. ;-) Or you can try adding a bit chopped fresh red chili pepper, a little garlic and a little agave nectar into the soy sauce and water mixture to make it raw.