Maki with Marinated Spinach and “Peanut” Sauce
If you don’t have Maki, then use a collard green leaf, which holds up much better. Also, try marinating some shiitake mushrooms in Nama Shoyu for 15 minutes and adding those to the mix. Lastly, if you have some sprouts, throw those in, too. High on the YUM Scale!
- 4 cups spinach, well washed
- 2 tablespoons olive oil
- 4 nori sheets
- 1 recipe Sushi Rice
- 1 recipe Peanut Sauce
- 1 cup seeded red bell pepper sliced into long thin strips (~ 1/2 a pepper)
- 1/4 cup fresh cilantro finely chopped
- Toss the spinach with the olive oil, and set aside for 5 minutes to soften.
- Lay a sheet of nori on a dry surface, such as a cutting board or large plate. Along the entire bottom edge (the edge closest to you) spread about 1/4 cup of Sushi Rice evenly. Press down gently. Spread one-quarter of the Peanut Sauce evenly over the rice; it will help hold the rice bits together once rolled. Layer on one quarter of the marinated spinach, then one quarter of the red bell pepper strips and cilantro along the bottom edge. Roll up tightly. Repeat with the remaining nori sheets and fillings. DO NOT OVERSTUFF.
- Enjoy whole or slice into four to six pieces with a dry, sharp knife.
- 1/2 cup almond butter
- 1/4 cup lime juice
- 2 tablespoons apple cider vinegar (I’ll probably use balsamic)
- 1 tablespoon Coconut Aminos
- 1 teaspoon minced garlic
- 1/2 to 2/3 cup filtered water, as needed
- Whisk all ingredients together in a mixing bowl, slowly adding only enough water to create a thick sauce.
- 1 1/2 cups peeled and diced turnips (or jicama)
- 1/2 cup pine nuts (or cashews)
- 1/4 teaspoon sea salt
- 2 teaspoons apple cider vinegar
- In a food processor, combine the turnips, pine nuts and salt. Process into rice-size pieces. Add the vinegar and pulse gently to mix.