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Inside-Out Elephant Roll

1/2 portobello mushroom, stemmed and sliced about 1/2 inch thick

1-1/2 teaspoons nama shoyu

1 tablespoon cold-pressed sesame oil

1 sheet untoasted nori

1/2 cup sushi “rice” (see above)

2 tablespoons “mayo” (see above)

1/4 cup torn baby spinach

1/4 red bell pepper, sliced into strips

1 whole scallion

1/2 avocado, peeled

Banana-Banana

1 teaspoon umeboshi plum paste

1/2 teaspoon wasabi powder

1 sheet untoasted nori

1/2 cup sushi “rice” (see left)

1/4 medium banana, peeled

2 tablespoons chopped watercress

1 tablespoon fresh cilantro leaves

2 tablespoons peeled and julienned green papaya

10–12 whole enoki mushrooms

Nigiri

4 small shiitake mushrooms, stems removed

1/2 teaspoon nama shoyu

1 teaspoon cold-pressed sesame oil

1 cup sushi “rice” (see left)

4 thin slices fresh mango, cut into 2 x 1-inch rectangles

Untoasted nori sheet (optional)

Pickled Ginger

2 tablespoons peeled and finely sliced fresh ginger

1/4 cup raw apple cider vinegar

1 tablespoon raw agave

1 tablespoon beet juice or shredded beet, optional

Assembly

2 teaspoons wasabi paste

1/2 cup nama shoyu

Pickled ginger

Sushi “Rice” Process jicama and pine nuts in a food processor until a ricelike consistency is achieved. Do not overprocess! Dry mixture between paper towels or strain through cheesecloth to remove excess moisture. In a medium bowl, whisk together the salt, vinegar, and agave. Add jicama “rice” and toss until well combined. Sprinkle mixture over a dehydrator screen and dehydrate 1–2 hours to remove excess moisture.

“Mayo” Blend all ingredients in a Vita-Mix until very smooth. Store in the refrigerator until ready to use.

Inside-Out Elephant Roll In a medium bowl, toss portobello mushroom slices with nama shoyu and sesame oil. Spread marinated slices on dehydrator screens and dehydrate 40 minutes, or place in a warm area for 1–2 hours until soft. Lay nori sheet shiny-side down on bamboo mat. Spread sushi “rice” over 3/4 of the nori, leaving about 1 inch at the end of the nori sheet uncovered. In the middle of the rice, horizontally spread the “mayo”; then top with spinach, bell pepper, whole scallion, and marinated portobello. Roll sushi tightly. Wet end of nori to ensure it holds securely.

Transfer to a cutting board; cut off the ends with a very sharp or serrated knife, then cut into 8 equal pieces; place 3 slices, standing up, in the corner of each serving plate.

Just before serving, cut the avocado in very thin slices and lay 1–2 slices over each piece of sushi. You may need to trim the avocado to fit the sushi piece perfectly.

Banana-Banana In a small bowl, mix the plum paste and wasabi powder until well combined. Lay 1 sheet nori shiny-side down on a bamboo mat. Spread umeboshi-wasabi mixture in a horizontal line over the middle of the nori sheet. Spread sushi “rice” over 3/4 of the nori and umeboshi-wasabi, leaving about 2 inches at the end of the nori sheet uncovered. Cut banana in half, then in quarters lengthwise, and place in the middle of sushi rice horizontally. Next to the banana, place watercress, cilantro, papaya, and enoki mushrooms. Roll sushi tightly and wet end of nori to ensure it holds securely. Transfer to a cutting board; cut off the ends with a very sharp or serrated knife, then cut into 8 equal pieces; place 3 pieces in the corner of each serving plate, opposite the Inside-Out Elephant Rolls.

Nigiri Toss shiitake caps in nama shoyu and sesame oil, and let marinate in a warm place for 10–15 minutes. Place about 2 tablespoons sushi “rice” in the palm of your hand and close your hand into a fist to shape the rice; smooth any ridges with your fingers. The mold should be 2 inches long and 1 inch wide. Continue molding all of the rice until you have 8 molds. Place marinated shiitake caps over 4 of the sushi molds; place in an empty corner on each serving plate. Lay mango slices over 4 of the rice molds; place on the plate next to the nigiri.

(Optional: Cut 8 very thin strips from untoasted nori sheet and place across the middle of each piece of