Sometimes, instead of trying to keep pushing ourselves to work, work, work, we* need to learn how to relax and be okay with taking time off away from the work. The work will always be there but we* won’t if we* push ourselves too hard.
*Read: I
This week has been one of those weeks for me. With the cleanse and detoxing and such, I really have not had much energy to do a whole lot but prep my food. I have been riddled with headaches and fatigue enough to deter me away from my usual routine. I guess my body really had a lot of toxins to dispose of. It’s been exhausting but I still managed to feel guilty towards the end of this week that I wasn’t doing enough. I need to work. I need to make money. I need to answer emails. But…I have no energy for any of the above mentioned but I need, need, need… Then a dear, sweet friend (you know who you are!) reminded me that what I really need is to trust that feeling lethargic is okay, to give myself permission to feel it, and listen to what I truly need in the moment. Rest. It’s okay. Deep breath.
Aahhhh sweet release.
Spicy “Tuna” Filling
- Prep Time: 10
- Total Time: 130
Ingredients
For the “tuna” base
- 1/2 c. sunflower seeds, soaked for 1–2 hours, drained and rinsed
For the sauce
- 1/2 c. cashews, soaked for 1–2 hours, drained and rinsed
- 1/4 c. lemon juice
- 1/2 nori sheet, broken up
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Sriracha sauce
- 1/2 jalapeno, deseeded
- 1/2 tsp. onion powder
- 1/4 tsp. sea salt
- 1/4 c. water
Instructions
- In a food processor, grind up the sunflower seeds on pulse several times until uniformly chopped. Set aside.
- In a high-speed blender, place the everything for the sauce inside except the water. Blend. Slowly add the water until the sauce comes out completely smooth. Taste for flavor. If you want it spicier, add more Sriracha. If it needs salt, add some, etc.
- Combine the sauce into the sunflower seed mix until completely incorporated.
What you will need:
-
1 c. dry brown rice couscous (I used Lundberg brand or you can use short-grain brown rice–cook with 2 c. water according to the package), cooled slightly
-
2 Nori sheets
-
1/4 c. shredded carrots
-
1/2 cucumber, deseeded and cut into matchsticks
-
1 avocado, sliced
-
Spicy “Tuna” recipe (above)
-
sesame seeds for garnish
1. I didn’t have a sushi roll helper thing so I used wax paper and it worked just fine. Place it down on your counter and coat half of the rice onto it, creating a square to fit the size of a Nori sheet. Pat it down firming by using the back of a spoon. You will find that the rice will stick to your spoon so to avoid this, have a bowl of water nearby and dip it in occasionally. Use the water for your hands as well.
*Pause here. Placing the rice on the outside of the roll caused the rolls to be more finicky when cutting. You need patience for it so if this is not you, place the rice on top of the Nori sheet. Here is a guide to help you from the last time I made sushi.
2. Place the veggies in the middle. Scoop half of the spicy “tuna” right next to the veggies.
3. Roll the sushi with the wax paper, pressing firmly and securely. If at any point it starts to fall apart wet your hands and press it back in. Sprinkle with sesame and hemp seeds.
4. Cut roll into 8 pieces with a sharp knife.
5. Repeat the process with the other Nori sheet.
Listen to your body today and hear what it truly needs, not what you think you need it is. And remember:
You are enough.
You do enough.
You have enough. 
Hi, accidentally came across your blog, feeling so lucky!! The recipes seem so tasty and i definitely try this one tonight. 😍 the food pictures are insanely BEAUTIFUL, exactly like a magazine. 😍😍
Thank you for sharing. 💕
★★★★★
This was insanely good! My non-vegan boyfriend even loved it. I think it will be even better next time without the jalepeno (not for the heat-it just had a little bit of an unpleasant taste) and the addition of a tablespoon of nutritional yeast into the sauce. Yum!!!!!
Love hearing this!! xo
Hi, Cara!
I found your recipe via http://www.chooseveg.com/9-vegan-sushi-recipes-so-you-can-finally
I decided to try it, even though i didn’t know what to expect, i couldn’t imagine what a “tuna” filling could taste like. I was not disappointed at all! Thank you so much for this great recipe!
If you are thinking about doing this recipe, follow the instructions to the letter, the result will be a delicious, complete filling for a sushi roll.
Sara 🙂
PS, i used the leftover filling as a dip with carrots and cucumber, it was great too!
★★★★★
Hi, Cara,
I am allergic to all nuts. Is there any good way to make this without the cashews?
Unfortunately there isn’t, I am sorry 🙁 You can always try sunflower seeds however they don’t get as smooth as cashews.
Tofu or sesame seeds can probably be used to replace the cashew sauce if allergic to nuts.
You could always use vegan mayo!
This was delicious in sushi thanks.
Yay, that is awesome to hear Corrin!
looks good cara!
chili?chinapepper?
I would use soy bean paper in lieu of the nori. They have green or white, I prefer the green.
And, if you have the sushi roller thing, cover it with saran wrap and the rice won’t stick onto the roller. They do that at the sushi bars, and you make make tighter rolls.
Another great addition to vegan seafood recipes! Thank you very much for it. Many more, along with vegan seafood products, can be found at FishFeel.org.
Thanks for the reminder. I need to relax sometimes and I rarely let myself! Also, I need sushi night soon!!
Your soy sauce has gluten. 🙁 But you chose GF for health reasons, right, not because of intolerance?
Hate spicy, but can’t wait to see other vegetarian sushi recipes! The sushi book I got has, like, 2. And they don’t try and add a protein. They’re just carrots and cucumber.
My apologies for the soy sauce mishap! I actually cannot have soy for the time being so instead of buying a new bottle that I won’t be using, I used a the remainder of what was in my fridge.
This was delicious Cara! I live in Tokyo and can’t find veggie/vegan sushi and this was a treat! Thanks for posting!
Ohmygosh, you were quick in trying it out Heather! So glad that you liked it, hooray 🙂 xo
Yum! This looks terrific!
Thank you so much for the comment Sarah!
This looks so amazing! I was just telling my husband we should do a sushi date night at home – can’t wait to try this recipe!! Thank you for posting 🙂
I am recipe-developer/mind-reader extraordinaire! ha
They look amazing! Will have to try them 🙂
I hope you like them Roisin! xo
This recipe looks great, Cara! Hang in there, dear. Detox is the worst. I found detox from all the things that you’ve cut out to be about 100 times worst than simply giving up gluten. That’s why I haven’t done it again. 🙁 You’re inspiring!
xo,
Shirley
I have been thinking about your words all weekend–ain’t those words the truth! I’m glad it’s over however I’m finding that I’m still eating this way regardless. Ask me in a week though 🙂 hehe
Omg this is amazing, can’t wait to make it!! *drool*
Thank you as always for the inspiration! Happy detox recovery!
Thanks friend. I have a feeling you will love this–it’s right up your alley 😉 xo
How creative — I love it! And love your pix, too. Hope you are getting some “chill” time 🙂 Thanks for sharing!
Thank you so much Patricia!! I did end up getting some chill time this weekend too–you are so sweet for the high hopes! xo
Spicy tuna is my fiancé’s favorite sushi! I can’t wait to make this. 🙂
I hope you and your fiancé like a good kick. This stuff is spicy…just how I like it 🙂
<3 OMG…love love love! ty cara! 🙂
You are so welcome Jackie! xo
That’s the shit 😉
Actually YOU are, my love!