The very first time I ever tried sushi was on a road trip with some girlfriends back when we were 18. We spent a few weeks driving up the east cost of Australia and stopped in to a little town along the way for a bite to eat. We ended up stumbling along a Japanese restaurant and stopped in for sushi. I think I tried an avocado one and an inari. It was love at first bite.
Arriving back home in Hobart, we were excited to see a little fast food joint in the city selling sushi rolls a few months later. As you would expect from a fast food eatery, it wasn’t the greatest sushi in the world, but as it was all we could get, no one was complaining.
Nowadays, there are sushi restaurants all over the place. My favorite is a short drive south of Hobart, though nothing can compare with the amazing fresh sushi that I ate at the Fish Markets in Tokyo one spring morning a few years back. As a porridge enthusiast who normally doesn’t eat breakfast until a few hours after waking, I was wondering how I would go eating raw fish at 6am in the morning, but even a few years later I still havent tried sushi quite as good – or as fresh – as what I had that day.
I have been making quite a bit of sushi at home over the past few months (a lot of which you may have seen on my Instagram account). This one is my new favorite – the sweetness of the roasted carrot hummus contrasts perfectly with the saltiness of the mushrooms and nori. If you follow a paleo diet, you could try making the carrot hummus with just carrot, or soaking some sunflower seeds or cashews and using those instead of chickpeas.
Grain-free nori rolls with roasted carrot hummus
Roasted carrot hummus
3 large carrots, peeled and quartered
1 cup canned, drained chick peas
1/4 cup tahini
Juice of half a lemon
2 Tbsp or olive oil (or water)
1 large clove garlic, finely chopped
1/2 Tbsp paprika
1 tsp cumin
4 large mushrooms, thinly sliced
2 Tbsp soy sauce or tamari
2 tsp sesame oil
1/2 Tbsp sesame seeds
Sushi vegetables – any combination of thinly sliced carrot, cabbage, lettuce, capsicum, cucumber
Toasted nori sheets
To make the hummus, preheat the oven to 200 C || 390 F. Roast the carrots 20 – 25 minutes, turning half way through. Remove from oven and allow to cool. Add all ingredients to a food processor and mix until smooth.
To make the marinated mushrooms, combine all ingredients in a container and leave at least an hour to marinate. The mushrooms will absorb the liquid and soften during this time.
To assemble the nori rolls, lay a nori sheet on a sushi mat or flat surface. Place 2 Tablespoons of the hummus on the sheet and spread over to cover one third of the heet, leaving a gap of around 2 cm from the edge. Grab a small handful of the sliced vegetables and the mushrooms and place on top. To roll up, start with the side with the dip and fold over and tuck under the fillings, then roll until you reach the edge of the sheet. Slice in half
*If you are struggling to roll up the nori wraps, there are a bunch of videos on YouTube which may help.