Zucchini Rice Sushi with Mango Ginger Sesame Sauce

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I loved eating sushi growing up, especially in college, I would eat it 2-3x a week!  I was never aware or conscious about where my food came from or what it truly was.  Our cosmic oceans are full of heavy metal contaminations and 75% of all ocean fisheries are either at their limits or are overfished.  The oceans are under increasing threat, in part because of people’s  choices of diet and in part because the population on this planet is growing exponentially.  The choices we make have a direct influence on our global environment.

Fish are at 10% of their original numbers and many other types of marine life are being caught unintentionally from the dredging method or bottom trawling.  Dredging is when big nets are thrown into the water to catch the fish they want, but anything in the ocean gets caught in these net, from dolphins to sharks, you name it.  Bottom trawling nets are dragged across the bottom of the ocean with heavy weights that pull everything in, which means throwing out over 70% of the catch.

With that being said, there are so many other healthy alternatives to eating sushi!  You can simple substitute fish with vegetables or take it all the way home by going raw which is the most nutritious and efficiency for your body to digest.  Instead using of rices – which can irritate your intestinal lining and doesn’t provide a significant about of nutrients other than carbohydrates – I used zucchini.  I loooooove my zucchini!  It’s an amazing source of dietary fiber, manganese and vitamin C and so contains vitamin A, magnesium, folate, potassium, copper, and phosphorus.  Yes, please!!  And now here’s the recipe! ❤

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Yield 6 Rolls

Sauce

  • 1/2 Cup Mangos
  • 2 1/2 Tablespoons Sesame Seeds
  • 1 Thumbnail Ginger
  • 1 Small Handful Cilantro

Rice

  • 2 Large Zucchinis (or 3 small ones)

Wrap

  • 6 Nori sheets (I used Maine Coast Sea Vegetables Nori sheet and Emerald Cove Pacific Sushi Nori sheets, BOTH certified organic and not chewy like some nori sheets.)

Filling

  • 6 Scallions (green parts only)
  • 3 Celery Stalks (sliced lengthwise)
  • 2 Carrots (shredded or grated)
  • 1 Red Bell Pepper (sliced)
  • 1 1/2 Cups Baby Kales
  • 1/2 Bunch Dandelion Greens
  1. Blend all the sauce ingredients together and set aside.
  2. For the sushi, place a nori sheet on a sushi mat or flexible cutting board if you don’t have a sushi one.  You can also try using parchment paper, I’ve done it before, it works 😉
  3. Take “rice” and gentle flatten down on nori sheet.  Make sure the 3/4th of the sheet is thinly covered.
  4. Fill the bottom of the spread with a long strip of veggies.  I placed down the vegetables in this order: carrots, baby kale, dandelion greens, scallions, celery then red bell peppers.
  5. Roll upwards from the bottom of the sheet (the edge that has filling on it) upward tightly, and seal the end with a bit of water if necessary.4.  Repeat, using the remaining sheet. Cut all rolls into even bite size pieces and ENJOY!! Xx

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