Papaya Sushi with Black Bean Relish 
Sliced mexican papaya is a vegan look-a-like for salmon and with the addition of flaxseed oil this sassy sushi boasts the benefits of Omega oils as well.
- 1 can organic black beans
- 1 1/2 cups organic frozen (or fresh) corn
- 1/2 tsp fresh grated ginger
- 1/2 tsp fresh grated orange zest
- juice from 1 orange
- 1/4 tsp Sea salt (optional)
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- 3 cups Organic Short Grain Brown Rice (cooked)
- Rice vinegar
- 1/4 tsp salt (Sea salt optional)
- 2-3 large slices of Mexican Papaya
- Flaxseed Oil
- 4 Sheets of Nori
Drain and rinse black beans under cool water. Combine all of the ingredients and let marinate while preparing sushi.
Once brown rice has finished cooking, and while still warm place in large mixing bowl. Stir in 3 TBL Rice Vinegar and 1/4 tsp Sea Salt. Using a wooden paddle (or spoon) continue to toss rice gently while fanning mixture to remove excess moisture.
To mold rice, wet hands and pick up a small amount of rice (approx. 1/4 cup.) Gently press rice into a small log, being careful not to overwork the rice. Continue until you have made all 12 rice logs.
To assemble, place one sheet of nori on serving plate. Spoon Black Bean Relish in center of the nori and arrange three rice logs on top of relish. Slice Mexican Papaya about a half inch thick and place atop of the rice log. Sprinkle with flaxseed oil and sea salt (optional) and serve!
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