Woo Hoo: Another guest blog from Michelle Auerbach photo by Zoe Auerbach

There is nothing like not cooking.  When it’s 90 degrees in the kitchen at ten a.m. on a Saturday morning, turning on the oven or even the stove can seem like diving into lava.  But, even in the winter, a meal using no pots and no pans is a gift to whoever cleans your kitchen after you cook.  Sushi should be one of those meals, but never is.  However, this recipe allows sushi lovers to get creamy, salty, crunchy, and tangy – along with seaweedy – without making rice or messing up more than a bowl, plate, and cutting board.

Pickled Beets Et Al Sushi

1 Tablespoon white miso

1 teaspoon raw honey

3 Tablespoons tahini

Avocado

Carrot

Cucumber

Romaine lettuce

Zuke Beets, Hijiki, and Kale

Sushi Nori

Mix the miso, honey, and tahini in a bowl.  If it is not smoothing out to a nice paste add a teaspoon of hot water.Slice the avocado into strips.  Use a vegetable grater to make long strips of the carrot and cucumber.  Wash the romaine lettuce and break into sushi nori length strips.Take one sheet of nori, spread a little it of the mixed miso paste on the edge of it.  Then, line up the vegetables in palate pleasing proportions.  Finish with a couple dollops of the Beets, Hijiki, and Kale.  Roll up into a long nori roll and place on a plate seam side down. You can either make a few at once, or just bring all the ingredients to the table and let people roll their own to taste.