The California roll is a variety of sushi inspired by fusion cuisine, created by chefs who have incorporated non-traditional ingredients.
The California roll is a type of sushi that uses some products not traditionally used in the preparation of sushi. It is also characterized by being done from the inside out. That is, the seaweed is on the inside and the rice is on the outside.
You can also enjoy a veganized version. It’s just as amazing and healthier.
HOW TO MAKE A VEGAN CALIFORNIA ROLL
Ingredients for 4 rolls
- 300 g sushi white rice
- 400 g mineral or filtered water
- 10 g rice vinegar
- 4 long sea lettuce leaves (or nori slabs failing that)
- 2 carrots
- 75 g ground almonds
- 75 ml plant-based drink
- Lemon juice
- Tamari
- 1 garlic clove
- Escarole leaves
- Black sesame
- Pepper
- Salt
For the wasabi mayonnaise:
- 50 g unsweetened soy milk
- 110 g sunflower oil
- Wasabi powder
- Salt
Preparation
- Rice: wash it well and bring it to a boil; Then, over very low heat, 8 minutes. Let it sit for 12 more. Fan it (to cool it), spread it out on a tray and dip it in the vinegar. Book.
- The inside: moisturize the seaweed and cut it to the size of the mat. Cut the carrots into matches and scale them. Cool them and macerate them in tamari for a few minutes. Beat the almonds with the vegetable milk, garlic, salt and pepper, add the lemon juice and get a cream. Set aside in a piping bag. Wash the escarole and leave it in cold water. Set aside in a container wrapped in damp paper.
- Wasabi mayonnaise: emulsifies all the ingredients together until you get a smooth, shiny mayonnaise. Store in a bottle.
- Assembling: Place the sea lettuce pieces (or the nori plate if you don’t have lettuce) on a mat covered with film. Place the rice covering all the seaweed and pressing with damp hands. Sprinkle sesame seeds over the top. Cover with stretch film and place the other mat on top. Grab both mats and flip them over. Remove the top mat. Place a line of almond butter in the center of the seaweed and a line of pickled carrot on top of it. Carefully bring the bottom of the mat to the point where the carrot ends and, by pressing, form a circle. Carefully lift the bottom end of the mat and keep rolling to form the maki. It should be very firm.
- Cutting: to cut them, you need a sharp knife and a damp cloth to remove the starch that remains in it.
- Serve: Serve the California rolls cut with a touch of wasabi mayonnaise and a piece of escarole on top of each of them.
