The raw sushi dream?

I wondered if it was possible to pull together something of a raw sushi with the little bits of things I had around, and not only did it happen it was brilliant.
--
the "rice"
2 small parsnips cut finely in a food processor,
a small handful of soaked almonds
a dash of ume su and agave nectar.
Assemblage
sheet of organic nori
half of the parsnip rice mixture (few tablespoons)
a good spoon of purple cabbage sauerkraut
thinly shaved carrots
few slices of avocado
some mung bean sprouts
and two small pieces of garden lettuce
roll up into a roll and cut with a sharp wet knife into small rolls.
This was so delicious and didn't need any kind of sauce because so super flavoursome especially with the sauerkraut. It came to mind that it would be great to run a hands on raw sushi class and eating session, we could make some kraut too. Let me know if you are interested.

Definately need a rainbow

--
greens from garden, including curly lettuce that tasted salty and dandelion greens
grated carrot
purple cabbage sauerkraut
sprinkle of lentil sprouts
nasturtium
dressing of hemp oil, ume su; umeboshi plum vinegar and organic Eden yellow mustard
then I added a scrambled egg on the side (from our chooks)
I was trying to emulate something similar to my favorite salad I was making when I was Avignon (Sud de France) last year. It was simple - beautiful round leaved lettuce, maybe it's called butterhead in English, carrot lacto-ferment (karotten sauerkraut), delicious gomasio!! (that's what the salad I just made now definately lacked) and a dressing of amazing french biologique mustard, ume su and some organic cold pressed oil made out of yellow flowers. It was the best but the ingredients were all locally specific and I guess all food moments are about time and space and being wherever you are enjoying things as they are. I really enjoyed my rainbow salad moment in the last light of the day.