By Chef: Gabriel Kennedy
Posted: December 11, 201
It’s time to green up your sushi rolls! Master chef Gabriel Kennedy teaches us that this Japanese favorite can be made completely sans sticky rice. You wont even miss it when you bite into the plethora of crunchy fresh vegetables, avocado, and sprouts paired with a delectable salty-sweet and gingery ponzu sauce. Enjoy!
- Raw (or toasted) Nori Sheet — 4
- Broccoli Sprouts — 4 small handfuls (one per sheet)
- Alfalfa Sprouts — 4 small handfuls (one per sheet)
- Red Beet — 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
- Jicama — 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
- Red Bell Pepper — 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
- Cucumber — 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
- Avocado — 8 thin slices, about half an avocado
- Carrot — 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
- Cilantro — spring
- Basil — 8 leaves
- Ponzu -1/4 cup
- Ginger — 1/2 inch nob
- Honey — 2 tsp
For the roll
- First we must prepare all of our vegetables. I suggest that you cut them into small ‘battons’ (just shy of 2 1/2′ x 1/4» x 1/4»’). This will allow the texture of each vegetable to be recognized independently. Remember, we are going to roll this, so as long as the pieces are long and skinny, we are good to go! Lay your product out on a plate and hold on the side. Now it is time to roll…
- On a dry surface, lay out the sheet of nori with the textured side facing up. If you are a vet, you can cut it in half and save some product. This will also make the roll a bit less chewy…otherwise you can lay the whole thing out. Next, evenly distribute the sprouts onto the sheet leaving a 1 inch space at the top. Place a few pieces of the basil and cilantro on the sprouts and then place a piece of each of the vegetables into the center of the nori. Ready…set…roll! Give the exposed nori a little brush of water so it will stick to the other side.
- See, that was easy! Now for the challenging part: cutting. You want to cut the roll in half. Then we want to move those pieces next to each other and make three even cuts through the two halves. This will give us 8 beautiful pieces.
For the sauce
- Peel and microplane (grate) the ginger into the ponzu. Whisk in the honey and serve!