For the last five weeks, the raw sushi roll has been a popular hit on Thursday's Comida Corrida. Spring is now here, turnips and rutabagas are now hitting novelty status here on the north coast. It's time to welcome the upcoming 2013 North Coast Growers Association Farmers' Market (Gosh, I love that proper apostrophe in the title). While we bide our time until April 13, we'll enjoy the tail-end of winter storage. If you've enjoyed my raw sushi rolls and were inspired to buy turnips this week, here is the low-down on how to make the raw “rice”.
2 Fist-sized turnips, peeled and quartered
1 small rutabaga, peeled and quartered
About 10 raw cashews
1/2 tsp. raw apple cider vinegar
Put all the ingredients in the food processor and pulse until it all breaks down to the consistancy of rice. Spread on a sheet of Nori (I've been using toasted Nori but you can find raw stuff too). Align your carefully sliced vegetables sushi style and roll. This should make enough for 2-3 rolls depending on how hefty you prefer them to be.