Secret Ingredient Sushi!

12 Jun
By Anna Root
Did you know you can make raw/vegan/grain-free sushi rolls using PARSNIPS for a filling?
Yes, parsnips! They are about to become your favorite summer vegetable. These rolls are very delicious, and great as a summer lunch, either in a lunch box, or as a side for a salad. You can use the other CSA vegetables–carrots, cucumber, green onions, spinach, arugula–as fillings. In fact, if you want to go totally CSA, roll your sushi in kale, collards, lettuce or any other delicious green instead of nori. For more protein, include local tofu or chicken in the fillings!
Here’s a recipe for parsnip “sushi rice” and a video showing how to roll them nice and tight. The video recommends cutting the rolls into small pieces; if you’re packing them in a lunch box, they travel better uncut, although if your diner has trouble biting/chewing nori (think choking hazard), cut them by all means.
Parsnip Rice
Peel the parsnip and cut into smaller pieces. Pulse the pieces in the food processor until they are the size of rice. Squeeze out any moisture, and season with sushi vinegar. Unlike rice, the parsnips will not absorb the seasoning very quickly, so season sparingly. You can buy seasoned sushi vinegar, or you can make your own.
If you family loves these, as we do, you can make an extra batch of seasoned “rice” to keep in the fridge for a quick snack.
Sushi Vinegar
1/2 cup rice vinegar–you can sub another light vinegar; we use white balsamic
5 Tablespoons sweetener (sugar, honey, agave, or whatever you prefer)
2 tablespoons salt
Warm this in a saucepan to dissolve everything. If you like sushi, double the recipe and keep it on hand. It stores fine at room temperature.
Rolling Video
Here are some sushi lunchboxes, by way of example:
These were rolled with rice, but filled with local vegetables, and Sweetland greens on the side:

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