Ok, so the “sashimi” is cruelty-free and thus fish-free and the “Crispy Rice” isn’t rice but rather nutrient-dense teff, however, this is packed with healthy goodness and really visually stunning if I do say so myself. It does take practice, though, so if your first one isn’t perfect just try again. The teff “Crispy Rice” is the trickiest – mostly in terms of getting the frying time just right. With that said…
Fresh whole papaya
Teff (an Ethiopian grain that is protein-rich)
Olive or Avocado Oil
Optional: miso paste, carrots, ginger, red shiso leaves
The Protein “Crispy Rice”
Bring 2.5 cups of vegan vegetable broth or water (optional: add in a pureed carrot, 1 t ginger powder and a scoop of miso paste) and 1.5 cups teff to a boil.
Reduce the heat to medium low and simmer 15 minutes, uncovered.
Lightly spritz an 8”x8” pan with olive or avocado oil and pour the teff mixture into the pan. REFRIDGERATE FOR FOUR (4) HOURS.
I peel papaya funny. I lop off one end to make it flat, balance the papaya on the flat side and slide a sharp knife down the side to peel off the skin. After you do that, you can peel off sashimi- esque pieces from the sides of the papaya – this is your “sashimi.” It will look a lot like salmon.
Putting It Together
Once the 4 hours of refrigeration time has passed, take out the pan of teff, which is now cool and firm and cut it into small sushi-rice-like rectangles. Fry these cakes in a pan until crispy – it generally takes about 5 minutes per side.
Place the papaya sashimi atop the protein “crispy rice” and (optional) garnish with shiso leaves. You can also try a bit of soy sauce or coconut aminos as a light sauce / dipping option.
Why It’s Awesome
Not only is it super cool to look at, but it’s just fun and unique. The teff is a great whole grain with lots of protein, fiber, magnesium, zinc, calcium, and more. Your body can break it down easily, it’s gluten-free and anti-inflammatory. Win! Papaya is also awesome because it is rich in Vitamin C, fiber and anti-oxidants. DOUBLE WIN!