By Chef: Jennifer Cornbleet
Posted: July 16, 2012
California rolls are always a great option when you’re craving something light, fresh, and savory! It takes a bit of practice getting your rolling technique down but once you do you’ll be making sushi like a master! Follow the instructions below from Jennifer Cornbleet to create the perfect raw vegan sushi roll complete with lots of sprouts, avocado, and thinly sliced vegetables. This recipe doesn’t call for any rice or sticky spread, instead it relies on a small amount of mellow white miso for added flavor and to help the nori bind together to form a roll. Taste the freshness!
- 2 nori sheets
- 2 teaspoons mellow white miso
- 2 cups alfalfa or clover sprouts (optional)
- 1⁄2 ripe avocado, thinly sliced
- 1⁄4 cucumber, seeded and cut lengthwise into thin strips
- 1⁄4 cup grated carrot
- 1⁄4 red bell pepper, cut lengthwise into thin strips
- Tamari for dipping (optional)
1. Lay one sheet of nori, shiny side down, on a bamboo sushi mat.
2. Using the back of a teaspoon, spread 1 teaspoon of the miso in a single horizontal strip anywhere along the bottom third of the nori.
3. Along the edge of the nori closest to you, layer half of the optional sprouts, avocado, cucumber, carrot, and bell pepper.
4. To roll, grip the edges of the nori sheet and the sushi mat together with your thumbs and forefingers, and press the filling back toward you with your other fingers. Using the mat to help you, roll the front edge of the nori over the filling. Squeeze it with the mat; then lift the mat and continue rolling.
5. Just before completing the roll, dip your index finger in water and run it along the far edge of the nori sheet. This will seal the seam of the roll. Cut the roll into 6 pieces with a serrated knife.
6. Fill, roll, and slice the other sheet of nori the same way. Arrange on a plate and serve immediately, with a small bowl of tamari for dipping, if desired.