Vegan Sushi Balls & Wasabi Sauce

Vegan Sushi Balls

Vegan Sushi Balls & Wasabi Sauce

8 Top Healing Benefits of Wasabi:

  1. Anti-microbial:  Fights many forms of bacteria, yeast and mold. [8}
  2. Anti-bacterial:  Found effective in fighting E. Coli, Staphylococcus & H-Pylori. [6]
  3. Detoxifier: helps the liver to get rid of toxins & carcinogens. [7]
  4. Anti-inflammatory: may reduce arthritis, joint pain, asthma & Irritable Bowel Disease.
  5. Anti-Cancer Properties: may assist the liver in neutralizing toxins & cancer cells. [3] [4]
  6. Protects Heart: may reduce heart attack/stroke by preventing blood clots. [Dr. James Duke]
  7. Improves Digestion: may help the intestinal tract get rid of toxins & is rich in fibers. [1] [6]
  8. Fights Cavities:  The leaves help kill Streptococcus Bacteria in your mouth. [Matsuda, 2004]

Read more about the healing property of Wasabi and its possible effectiveness at fighting H-Pylori.

You can make fresh Wasabi by cutting the root, peeling the skin off and finely grating the green flesh to get a creamy like texture.

This is one of the Yummy dishes I served at Thanksgiving this year- Vegan Sushi Balls with Wasabi Dipping Sauce!

These Vegan Sushi Balls are so Yummy Yummy Baby, you won’t eat just one, so here is a recipe for 17!

Vegan Sushi Balls

Vegan Sushi Balls

Ingredients for Vegan/Gluten Free Sushi Balls:

  1. 2 Cups of White Rice (short grain works best). I use GF Jasmine Rice.
  2. 3 Tablespoons of of Rice Vinegar
  3. 4 Tablespoons of Coconut Liquid Aminos (or Braggs or Soy Sauce)
  4. 2 Tablespoons of Sugar (I use Coconut Sugar)
  5. 1 1/2 teaspoons of Sea Salt
  6. 1/4 Cup Chopped Sea Vegetables
  7. 2 carrots (chopped)
  8. 5 Scallions (chopped Green part)
  9. 1/4 cup hulled Black or White Sesame Seeds (I mix both)
  10. 1 Garlic Clove
  11. 1 Inch of Fresh Ginger (peeled & sliced)

Instructions for Sushi Balls:

  1. Cook 2 Cups of Rice according to package instructions
  2. While Rice is cooking, Combine the Liquid Aminos (Soy Sauce), Rice Vinegar, Sugar, Sea Salt, Carrots, Scallions, Garlic, Ginger in a Food Processor/Blender until well minced.
  3. Transfer the mixture to a large Glass Bowl or a bowl that is not plastic.
  4. Place the Sesame seeds on a large flat plate and spread them out.
  5. When the Rice is done, combine Rice & Mixture and fold it all in with a wooden spoon.
  6. I tightly cover my Rice Mixture and let it sit for at least 2 hours.
  7. After the rice is cool & sticky, make little rice balls & roll each one in the sesame seeds.
  8. Put them on a baking sheet with was paper and refrigerate them for up to 2 days!

Wasabi Dipping Sauce Ingredients:

  1. 1 Tablespoon of Wasabi Powder (unless you can get fresh)
  2. 1/4 Cup of Spring Water
  3. 1 Large Garlic Clove
  4. 1 inch Fresh Ginger, peeled & thinly sliced
  5. 2 Tablespoons of Coconut Oil (room temp)
  6. 1 teaspoon of Coconut Sugar (or sugar of choice)
  7. 5 Tablespoons of Coconut Aminos (or Braggs Aminos, or Soy Sauce)
  8. 1 Tablespoons of Rice Vinegar
Wasabi Dipping Sauce

Wasabi Dipping Sauce

Instructions for Wasabi Dipping Sauce

Save a couple of strips of the Ginger on the side.  Place the rest of the above ingredients in a food processor or blender and pulse until all the ingredients are very fine. Taste to see if you like to add more soy sauce/aminos or Wasabi… I always do 😉  put the Wasabi Sauce in a little dish and sprinkle some little Ginger slices on top!

Mmmm mmm Yummy Yummy Baby! Stay healthy & happy, Dr. Dee 😉

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