soggy sushi

[parsnip]

I've been making a lot of sushi, and am really pleased with myself because I can actually make nice-looking rolls! The only problem is that the "rice" filling is too wet. I've found a combination I really like -- carrots and cauliflower in more-or-less equal amounts, with a little bit of agave, a lot of ginger, and a bit of garlic. Sometimes I add a little nama shoyu, but since it's already too wet, I usually just add a little sea salt and sprinkle on a little nama shoyu after I've sliced the sushi roll. But the slices are wet and tend to fall apart, so I really can't bite into them... have to shove the whole thing in my mouth! So I eat my sushi alone. :)

Is there something I can add to the "rice" mixture that will soak up some of the liquid? I'm looking for the equivalent of raw vegan breadcrumbs. :) I've seen some sushi recipes that call for nuts in the mixture, but I'd rather not use them in this. And I'm also trying to avoid having to squeeze the moisture out.

I know I'm asking a lot, but I just thought I'd throw it out there, since there are a lot of clever raw food chefs here! :)

[walnutty]

I love carrot sushi "rice". I make it big batches at a time! After grinding up carrots in the food processor, I let the carrot rice marinate in organic rice vinegar and agave. Then a few hours before I want to make sushi rolls I put the amount that I want for that meal into the dehydrator to soften. Dehydrating the rice also takes the liquids away. I never have soggy sushi!

[GreenTroll]

Åh, sushi!!! I miss that so much, could u please share the recipe? I've only done Alissa's nori rolls and they tastes very nice too but it would be nice with some new ideas to get it more sushi-like ;o)

Thank you very much in advance!!

[greenfeline]

What about processing your rice without the seasonings first, then squeezing it through a strainer or nut milk bag, then adding the seasonings after? The carrots I know will give off some juice- then you can drink it!

[Yana]

Perhaps juicing and using the pulp? You can always add the juice back in incrementally to the desired consistency if it is too dry.

[parsnip]

Thanks for the suggestions!