Day 5 of Fundamentals of Raw Cuisine was so much fun! I got to make one of my favorite foods – sushi! Our assignment was to pick one kind of sushi to make, but we were encouraged to try them both out, which of course, I did! There was also no knife skills exercise today because the sushi projects required a lot of chopping. Tedious work disguised as fun. =P
I made hand rolls stuffed with vegetables and a mango chutney dipping sauce. For all of the time I’ve spent making sushi, hand rolls are actually something I never got around to making. It was a fun (and tasty) experiment. These hand rolls had a nice little kick to them between the daikon radish and the bit of jalapeño in the chutney. Truth be told, I wish I had added more jalapeño. I like my food to give me a little kick in the pants. 😉
The recipe for the hand rolls can be found in Matthew Kenney’s book, Everyday Raw Express: Recipes in 30 Minutes or Less on page 80.
The second sushi project was to make a raw version of a more traditional roll. I learned how to properly process jicama into a suitable sushi rice alternative. This was something I always wanted to try, but never quite got around to. We learned some great tips, like squeezing the starch out of the chopped jicama with a nut milk bag before using it. Removing it makes the jicama more neutral flavored, so it can be seasoned like a sushi rice. I also learned that if you squeeze it with your hands, your skin will be unbelievable soft for a couple days afterward. Added bonus!
The next day, I logged in to my student account to check on my assignment grades and feedback. Each class has a few instructors to assist with review and grading, and I had no expectation that Matthew Kenney himself would be checking or commenting on any of the work from the online students, but LO AND BEHOLD, he saw my sushi assignments and complimented my plating and sushi skills! Yes, my day was pretty awesome (in addition to getting to eat all of the cool stuff I made).
The final project for this day was assembling a kale Caesar salad from some other components we prepared on day 4. There were rosemary croutons (which were very good – I made extra batter and turned it into a raw bread for sandwiches, which had a nice flavor and held up well), pine nut “parmesan”, and mushroom “anchovies”. This was all mixed into kale greens, which had been seasoned to soften them and a cashew based dressing, which was surprisingly Caesar-like, though to be honest, I’m not sure I remember what the actual dressing tastes like.
Here are where you can find the pine nut parmesan recipe: Raw Food/Real World: 100 Recipes to Get the Glow on page 285
Other than that, my kimchi was moved to the refrigerator, and my homework for the day was to design a smoothie that I will be making on day 6, which kicks off week 2. I selected a variety of summer ingredients to use, with a purposeful addition of some herbs that I have growing in my garden. 🙂