My friend actually invented this FRUIT SUSHI, as you can see it is a very whimsical new twist on sushi, is colorful, fun, festive, easy and delicious. I recommend using a ceramic peeler to make more even thin slices but you can use a knife and make thicker slices but mango is very slippery and not easy to cut a ceramic peeler makes it easy and even, my friend did the photo and this recipe is in my new 5 Star Raw Spa Cuisine with Chef Bryan Au new book.
1 Mango, Peeled with Ceramic Peeler
1 Banana, Chopped
8 Raspberries, Smashed
3 tablespoon Really Raw Agave
Peel the mango with a ceramic peeler this is sharp and keeps food pure, fresh, keeps metal off of your food and it won’t wilt or oxidize. Put on a plate, Smash some raspberries in a bowl and add some really raw agave to make a sort of sauce. Cut bananas into the same width as your mango slices, you can also substitute mango with papaya too. Then roll the banana pieces with the mango slices like in the photo then top with raspberry sauce, my friend also uses dried coconut but in Gabriel Cousens MD’s book The Rainbow Green Live Cuisine he found dried coconut to have very high mycotoxins! For some reason in the fresh form it does not have it but as soon as you dry it, mycotoxins grow and thrive in it, sure you can eat it once in a while or in moderation but I don’t use it or recommend it.
Some gourmet variations is to slice watermelon, honey dew melon with a ceramic peeler and use that along with mango or papaya for different color “fruit Sushi” and for the inside instead of just banana you can use Cherimoya for the “rice” and also use papaya, kiwi, etc. for the inside to make it look more like “salmon” and “avocado” I was going to do this but my camera just broke man I have to fix it or get a new one…
This FRUIT SUSHI is from my new 5 Star Raw Spa book along with many totally new recipes!
Now you can have a RAWCKN’ ROLL SUSHI. :D