Nori Parcels with Pickled Radish & Japanese Vegan Mayonnaise
Do you want to impress your dinner guests with a raw food starter or part of a main course? Why not try this dish. Nori parcels with pickled radish and Japanese vegan mayonnaise.
On a little side Note
- This is one of the dishes I learned during my studies with Matthew Kenney Cuisine.
- Most of the raw food training I got online when I worked onboard superyachts. At certain times we were cruising very remote places which could be a challenge to get the right ingredients. For example, try finding young fresh coconuts for vegan ice cream in the middle of the Greek Islands.
- It is a dish which is great for either a starter or main course. To serve it as a starter I would only put 3 Nori Parcels on the plate.
- If you can’t get your hands on some of the ingredients in this recipe you can easily substitute certain things.
- In raw cuisine, a lot of elements take some time to prepare. In this dish, for example, you need to consider the time to pickle your radish. However, this can easily be made in advance and stored in the fridge.
- Above all, it is very important to taste taste & taste as you go. For instance, my idea of spicy is totally different from my mums. 😁
- Special equipment:
– Blender (My favorite would be a Vitamix or Thermomix)
– Food processor
Just to give you an idea of how remote it can be. Even tho this picture has been taken close to Santorini it was a mission to get certain things. However, it wasn’t impossible. 😎
Ingredients For The Nori Parcels
4 sheets nori paper (for 10 parcels)
1 1⁄2 cup white cauliflower
1 cup sweet corn kernels + 4 tablespoons (to be folded through once processed)
2⁄3 cup carrot (peeled & fine brunoise, very fine dice)
4 tablespoon almond butter
4 teaspoons fresh ginger (grated)
3 tablespoon umeboshi vinegar (or a good quality red wine vinegar, cider vinegar, or mirin)
2 teaspoon sesame oil
1 teaspoon agave
6 tablespoon mitsuba (Japanese parsley) regular parsley will do just as well
1 tablespoon oat flour
1/2 teaspoon turmeric
Salt to taste
1 spring onion (minced)
- Take the nori sheets and cut them into 1″ inch strips with a sharp knife or scissors. Set aside.
- In a food processor blitz the cauliflower until you get a couscous-like consistency. Add the rest of the ingredients except for the 4 tbsp of corn and finely diced carrot.
- Transfer the filling to a clean bowl and mix in the corn and carrot.
- Wet your hands and take a small ball of filling and shape into a small plump square.
Wrap one nori strip around the filling pressing gently to make sure that the paper sticks to the filling (make sure that your hands are wet so that the paper softens and molds around the mix). Take another strip of nori and wrap it perpendicular to the first strip, covering the filling until tightly sealed.
- Keep the leftover filling for plating next to the nori parcels.
2 large radish (4 if small)*
2″ inch piece horseradish root finely grated (to taste)
3/4 cup rice wine vinegar
2 teaspoon agave
1/2 teaspoon salt (to taste)
1/4 teaspoon black sesame seeds
*You can also use golden or purple beetroot instead of radish.
- Thinly slice the radish with a knife or mandolin. Whichever works for you.
- In a mixing bowl mix the horseradish, rice wine vinegar, agave, black sesame seeds & salt.
- Add the radish or beets and transfer to a mason jar or if you want vacuum packs.
- Let sit at room temperature for at least 4 hours.
Japanese Vegan Mayonnaise
1 1/2 cup cashews, soaked in water for at least 4 hours
4 teaspoon apple cider vinegar
2 teaspoon yuzu (can be found online or in Japanese/Asian Food stores)
1 teaspoon mustard powder
1 teaspoon agave
Salt (to taste)
1⁄3 cup grapeseed oil
- Drain the cashews of the liquid and blend to a very smooth consistency.
- Add the apple cider vinegar, yuzu, mustard powder, agave, salt and blend some more until very smooth.
- With low speed on your blender slowly drizzle in the grapeseed oil. Just as you would when making regular mayonnaise.
Plating of this dish
Obviously, you can plate this any way you like, or you can do what I did in the picture above.
Place a dollop of Mayonnaise at the bottom of the dish.
Carefully add the nori parcels on top of the mayonnaise. For instance 3 for starter and 5-7 for main course. Play with it a little.
Beside the nori parcels add some of the left over filling. Top it with the pickles and garnish with parsley or micro herbs and black sesame seeds.
For more plating inspiration check out this video.
Furthermore if you need a dessert to go with this, have a look here.