Steemit Iron Chef 2018 Act 02 #06 : Raw+Vegan Jicama Sushi with Cas...

A few days back my fruit and veggie vendor surprised me with a jicama root in between my fruity delivery. He seemed to have sensed that I wanted to try raw vegan sushi with this exotic plant for weeks now. I had the pleasure to try jicama sushi at my favorite raw vegan restaurant in Bali (Seeds of Life, Ubud) and was astonished by its taste that was so similar to the traditional rice version.

Guilt-free dining with this healthy sushi version

My previous attempts with cauliflower or broccoli didn’t prove to be the real deal and I was long searching for a great alternative. Jicama became the veggie I always wanted to experiment with and here we are, with a pretty unusual sushi version without any rice or fish.

Since I am a total health enthusiast, I also don’t use any refined sugar, soy products, oil or refined salt and try to keep my dishes as natural as possible, but that doesn’t mean my sushi recipe is any less flavorful or exciting!

Jicama - The heavyweight among power foods

Jicama is native to Central America and Mexico, where it’s nickname Mexican potato comes from. Nowadays it is also grown in many Asian countries as a popular ingredient for stir-fry dishes. Nevertheless, jicama is also enjoyed in its raw state, just as in my sushi creation. It is in fact only the root of the plant that is edible, grown underground with a skin similar to a potato. But they can easily be recognized by their larger size - the heaviest jicama was grown in Indonesia and weighed over 21 kilos.

Not only has it a cool look and tastes delicious, jicama is also packed with nutrients, dietary fiber and antioxidants. Its nutritional value supports a healthy body while decreasing the risk of disease, enhances digestion and aids in weight loss.

Enough talk about roots, let’s get started with what makes any foodie heart beat faster - the recipe for this delicious sushi dinner...

For the sushi rice:

1 jicama root (about 20 cm diameter)
3 tbsp pine nuts
1 tbsp maple syrup

Peel the jicama root with a knife and grate it finely.
Put it in a strainer and press out the excessive liquids
Shred the pine nuts with the help of your blender.
Mix all ingredients together.

For the dipping sauce:

2 medium tomatoes
2 medjool dates
2 tbsp cashew butter
1 thumb of ginger
2 garlic cloves
1 tsp turmeric powder
1 tsp curry powder
Pinch of chili powder
Juice of 1 lemon

You might want to soak the dates in water over night, so that they go easier on your blender.
Just throw everything into your blender and mix until it becomes a smooth and homogenous dip.

For the ginger topping:

2 thumbs of ginger
3 tbsp sauerkraut juice
1 tsp maple syrup

Peel the ginger and cut it into thin slices, you can easily use a peeler for that.
Mix the sauerkraut juice with the maple syrup.
Let the ginger soak in this marinade over night.

For the sushi filling:

10 nori sheets
1-2 avocados
1 cucumber
1 carrot
5 mushrooms

Cut all veggies into slices.
Spread the jicama rice onto the nori sheets and fill it with the veggies above.
Roll the sheets together and cut them carefully into sushi pieces.
Start dipping and enjoy the ride!

I hope you get the chance to use jicama yourself some day, because this root grown under the surface deserves to be in the light of attention, especially when it comes to healthy and uncooked rice alternatives!

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Have a wonderful day and a fruitful journey ahead!

Yours, Anais

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Disclaimer: I am not a registered dietitian, doctor or trained detox expert. My goal is to share my knowledge from conclusive research and personal experiences to inspire you on your own raw adventure. I do not give medical advice and am not liable for any negative consequences you might face by following any information from this post - even if it is too much energy from a newly gained vibrant health and no idea how to deal with it. Always do your individual research when it comes to your precious health, it is absolutely worth the extra effort!

Steemit Iron Chef 2018 Act 02 #06 : Raw+Vegan Jicama Sushi with Cashew-Turmeric Dip