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Nettle in the Sushi

18 June International Sushi Day

International Sushi Day celebrates this potentially delicious meal and seeks to raise awareness about the truths and fictions surrounding it. Sushi had changed from a way to preserve fish to a new form of cuisine. But this wasn’t the last stage in the food’s evolution.

It was in between 1600 and 1800 AD in Japan, that the traditional form of sushi we know today came to exist. At this point it was unique to Japanese culture and consisted of fish and vegetables wrapped in rice, that was mixed with vinegar. This form of sushi had regional variations, but the basic idea is still one of the most popular forms of sushi today.

Making your own sushi is always fun, isn’t it? It is not going to taste anywhere near the standard of a proper sushi chef, but worth a try. Enjoy Sushi Day with your friends today!

Nettle and algae are a combination of elemental force. It is not common at all, using nettle in sushi, but sounds like a promising experiment.

Let’s see how to make an easy sushi inspired nettle-nori superfood…

Ingredients:

  • 200 g cashew
  • 300 ml water
  • a small bunch of parsley
  • 3 tbsp dried nettle seed
  • 1-2 tsp tamari
  • 1 tsp sea salt
  • 2 nori plate
  • 1-2 tsp tamari or wasabi to taste

Preparation:

  1. Soak cashew nuts in water for 2 to 3 hours, drain and rinse. Put them in a blender with parsley, nettle seeds, tamari and salt and process until creamy.
  2. Spread the mixture evenly on a nori plate. Place a second sheet of algae on top and press lightly (and evenly) with a board. Put the whole thing in the dehydrator and let it dry for 8 hours or overnight at 42 ° C.
  3. Then cut it even to rhombus shape and serve with tamari or wasabi as a sophisticated nettle superfood snack.
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