Raw Japanese Recipes

What a fun interactive demo!  Everybody learned how easy it is to make raw veggies taste delicious, and got to roll their own sushi!  We made Miso Soup, Ginger Citrus Zoodles, Jicima Rice, Sushi, and Green Tea Nice Cream!


Miso Soup: adapted from minimalistbaker


  • 4 cups water
  • ½ cup kale, chopped
  • ½ cup green onion, chopped
  • ¼ cup mushrooms, chopped
  • 3-4 Tbs white miso paste
  • 1 sheet nori cut into rectangles


  1. Bring water to low simmer
  2. Add nori and simmer for 5-10 minutes
  3. Add remaining ingredients and cook for 5 minutes or so
  4. To ensure miso doesn’t clump, stir it in through the strainer
  5. Taste and add more miso if desired. Serve warm


Ginger Citrus Zoodles: Adapted from Megan Elizabeth


  • spinach
  • ½ cup spiralized or shredded carrots
  • ½-1/3 small red pepper sliced thin
  • 3 ½ – 4 cups spiralized zucchini


  • ½ cup orange juice
  • 1/3 cup cashews
  • ½ cup fresh cilantro
  • 1/3 cup scallions
  • 2 Tbs lemon or lime juice
  • 2-3 big sage leaves
  • Quarter sized slice of ginger
  • 1 ½ Tbs raw tahini



  1. Put noodles in a big bowl together
  2. Blend all dressing ingredients until creamy
  3. Massage dressing in noodles and let sit 10-15 mins
  4. Put greens on plate (spinach, mixed greens), noodles on top of greens, and garnish with sprouts.


Jicama Rice Papaya Sushi: adapted from Megan Elizabeth and The Life Regenerator

Ingredients (whatever veggies you want!!)

  • Nori sheets
  • 2 jicamas
  • Papaya spears
  • Carrot
  • Celery
  • Green onion
  • Alfalfa sprouts
  • Bell pepper
  • Medium ripe avocado
  • Lime


  1. Grate jicama and squeeze out excess water using nut milk bag
  2. Layer rice and veggies on nori sheet
  3. Using 2 fingers, wet the end of the nori sheet with lime or water to get it to stick
  4. Slice sushi with very sharp knife
  5. Serve with gluten free soy sauce or Ginger Citrus Dressing


Green Tea Nice Cream


  • 1 heaping Tbs fresh roughly chopped peeled ginger
  • 1-2 Tbs hulled hemp seeds
  • 1 serving packet of matcha green tea powder (like $1.00 each packet at Sunspot)
  • 3 ripe peeled and frozen bananas (freeze for at least 6 hours)
  • 1/2 cup frozen mango chunks
  • water as needed to not break your blender or food processor


  1. Using a food processor S blade, or high power blender, put in the ginger, hemp seeds, and mango chunks
  2. Sprinkle in the green tea powder I like to put this in the middle so it doesn’t get stuck to the bottom of the container, but no biggie
  3. Break up bananas into fourths and throw in container
  4. Blend until smooth

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