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Banana-Banana Roll

1 teaspoon umeboshi plum paste

1/2 teaspoon wasabi powder

1 sheet untoasted nori sheet

1/2 cup Sushi “Rice”

1/4 medium banana, peeled

2 tablespoons fresh watercress

1 tablespoon fresh cilantro leaves

2 tablespoons green papaya, peeled and julienned

10 to 12 whole enoki mushrooms

To make the Banana-Banana Roll: In a small bowl, mix the umeboshi plum paste and wasabi powder until well combined.

Lay the nori sheet, shiny-side down, on a bamboo mat. Spread umeboshi-wasabi mixture in a horizontal line over middle of the nori sheet. Spread Sushi “Rice” over three-fourths of the nori and umeboshi-wasabi, leaving about 2 inches at the top end of the nori sheet uncovered.

Cut banana in half and quarter lengthwise, then place in middle of the Sushi “Rice” horizontally. Next to the banana, place watercress, cilantro, papaya, and 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 6 to 8 equal pieces. Stick a few enoki mushrooms into the top of each cut piece to garnish.

Nigiri

4 small shiitake mushrooms, stems removed

1/2 teaspoon Nama Shoyu

1 teaspoon cold-pressed sesame oil

1 cup Sushi “Rice”

4 thin slices fresh mango

1 untoasted nori sheet (optional)

To make the Nigiri: Toss shiitake caps in Nama Shoyu and sesame oil, and let marinate in a warm place for 10 to 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 Sushi “Rice” until you have 8 molds.

Place marinated shiitake caps over 4 of the sushi molds and reserve for plating.

Cut the mango slices into 2 x 1-inch rectangles and lay over the remaining rice molds.

Optional: Cut 8 very thin strips from an untoasted nori sheet. Place strips across the middle of each piece of nigiri and tuck the ends under the rice.

Pickled Ginger

2 tablespoons fresh ginger, peeled and finely sliced

1/4 cup raw apple cider vinegar

1 tablespoon raw agave nectar

1 tablespoon beet juice or shredded beet (optional)

To make the Pickled Ginger: Place ginger, vinegar, agave nectar, and beet juice in a container with a lid. Seal container and shake to combine. Let sit for 1 to 2 hours. Can be stored for up to 1 week.

Garnish

1/2 avocado, peeled and pitted

2 teaspoons wasabi paste

1/2 cup Nama Shoyu

How to Plate: Place 3 pieces of the Elephant Roll, standing up, along one side of each plate. Just before serving, cut the avocado into very thin slices and lay 1 to 2 slices over each roll. You may need to trim the avocado to fit the sushi piece perfectly.

Place 3 to 4 pieces of the Banana-Banana Roll squared off in a quarter of the plate, opposite the Elephant Rolls.

In the remaining space, artfully arrange 2 pieces of Nigiri with mushroom tops and 2 pieces with mango tops.

Place a small mound of Pickled Ginger in the corner of each serving dish. Place 1 teaspoon of wasabi paste in one corner (not pictured). Pour Nama Shoyu in two small bowls and serve on the side.

Cashew Custard in Miso Broth

Serves 2

Miso Broth

1 cup water

1/2 cup Nama Shoyu

2 tablespoons dried dulse

1 tablespoon dried wakame

1/4 cup mellow white miso paste

To make the Miso Broth: Blend all ingredients in a blender until smooth. Store in refrigerator until ready to use.

Optional: Just before serving, place miso broth in dehydrator for 20 to 30 minutes at 105 degrees to warm.

Cashew Custard

1 cup cashews, soaked in water 1 to 2 hours

1/2 cup fresh young Thai coconut meat

1/2 cup carrageenan (see note)

1/4 cup water

1/4 teaspoon sea salt

To make the Cashew Custard: Line the bottom and sides of a small pan or square container with plastic wrap. Choose a size that will create a 1-1/2-inch-thick custard. Drain the cashews. Blend all ingredients in a high-speed blender until completely smooth. Pour into a lined pan