GC and I had an amazing time making sushi last week. We don’t get to make it enough, but whenever we do we are so happy! We love experimenting with new veggie rolls, and are never disappointed. We found two new faves that are definitely in our sushi rotation now. We also made a wasabi chipotle ‘mayo’ using cashews that was incredible–that recipe is below.
The first one is avocado, sundried tomato, and truffle salt sushi. We’d had a similar roll at a local sushi restaurant and absolutely loved it, so we wanted to replicate it at home. We cooked the rice–we use brown…don’t tell the sushi chefs 😉 and then thinly sliced the avocado and sundried tomatoes.
GC’s dad makes the tomatoes by hand and they are the best I’ve ever had. He is an old school Italian man who immigrated to the U.S. in his teens. Among his many talents are making incredible sundried tomatoes, olives, and zucchini. The flavor in these really pops and is complimented perfectly by the light truffle salt.
We also made some sweet potato rolls! We put the wasabi chipotle ‘mayo’ on these rolls and mmmmm, it was good. We roasted the sweet potatoes, fry style, for 40 minutes at 400 until they were nice and crispy. Then we rolled them up with the rice and they were good to go.
Here is the finished product! Such a yummy meal 🙂
- 1 c raw cashews
- 1 ts wasabi powder
- 2 Tb red pepper flakes
- 1 c water
- Place all ingredients in a blender.
- Blend on high until smooth. You may need to add more water depending on the strength of your blender.