Maximized Living Meals: SooFoo Sushi

1 1/2 cup SooFoo soaked in water with

1/2 teaspoon sea salt for at least
2 hours or overnight

2-21/2 cup filtered water

1 teaspoon butter ( optional)

1 teaspoon sea salt

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Prepare the sauce in advance.

Sauce

1/4 cup tamari

1 teaspoon xylitol

1 teaspoon date syrup ( you can
use 1 more teaspoon xylitol
instead of date syrup)

1/3 cup apple cider vinegar

1/4 cup mirin

Mix all the ingredients together. Heat the sauce if you have a hard time dissolving xylitol.

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Prepare and cut the ingredients in advance.

Inside the rolls

3 avocados pitted and sliced
lengthwise

2-3 Japanese cucumber sliced
lengthwise

1 package of nori (roasted seaweed)

8-9 ounces sushi grade salmon or
smoked salmon sliced into stripes

1 package sprouted beans or grains

Always refrigerate raw fish after cutting.

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Run a hand blender through the cooked SooFoo a couple of times to achieve a coarser mixture or pulse a few times in the food processor. Do not over mix.

Transfer SooFoo to a bamboo or wooden bowl (a cutting board). Cut trough SooFoo with a bamboo spoon and gradually mix in the sauce as the SooFoo cools down. Keep cutting through and don't stir SooFoo until you have mixed in enough sauce according to your taste.

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Rolling

Place one sheet of nori (seaweed) on a board or a flat surface. Spread SooFoo mixture gently over the whole area of nori to make a thin layer of SooFoo.

Place sliced pieces of fish, cucumber, avocado and sprouted bean on top of SooFoo 1 and 1/2 inches away from the edge of nori ( usually couple of strips of each is enough).

Slowly roll up seaweed starting from the edge close to where you placed the sliced pieces.

Maximized Living Meals