No-Rice Sushi Recipe

The pictures that Jon put up of the sushi-making are pretty pointless without the recipe, which is:

Parsnip and Brazil Nut Sushi (courtesy of Roger Melvin)
Makes 40 - 50 pieces

No rice! Good for those of you trying to cut the carbs. Soaking the Brazil nuts overnight makes them more digestible; however you can also use them raw if necessary.

Sushi Mixture
1/2 cup Brazil nuts - soaked overnight, drained, rinsed and chopped
3 cups parsnip (400g), peeled and chopped
Juice of one lemon
2 Tbs apple cider vinegar
1½ Tbs raw honey
¼ tsp sea salt
1 tsp ground black pepper

Put "Sushi Mixture" ingredients in a food processor. Pulse briefly until the parsnip and nuts are in suitable little rice-like chunks. Take care not to make the mixture too fine.

To make nori rolls:
5 sheets of nori seaweed
Sliced avocado, red pepper and carrot
Snow pea sprouts

1) Use a bamboo sushi mat to make your rolls. Place a nori sheet on the mat and spread evenly a bit less than 1 cup of the sushi mixture, leaving about 3cm gap at the top of the sheet and about 1cm at the edge nearest you. About 1/3 of the way up the sheet make a line of your fillings across the sushi mix.

2) Roll carefully from the edge near you. Pull the bamboo mat out of the way as you go, keeping the roll as firm as possible.

3) Leave the roll face down on the loose edge for a few minutes - it will stick by itself this way. Or dab a small bit of water on the edge to seal it.

4) Slice each roll into about 10 pieces and serve with shoyu (good quality soy sauce).


Use whatever fillings you like. Any vegetables sliced thin, or even tuna. Experiment with whatever you have in the fridge. Also, if you don't have apple cider vinegar, use white wine vinegar or rice wine vinegar, or even apple juice. Don't be afraid to make subsitutions. I don't like having to buy a bottle of something just to use 2 tablespoons of it, so see what you have in the pantry already that you can use.