Tips and Techniques for Raw Food California Rolls
Posted on April 11 2012 | (4) Comments
Category:Raw Entertaining and Holidays
Hello, Sushi Lovers!
And if you’re not a Sushi Lover, I hope this message will change your mind.
Last time, I focused on what goes inside a raw food California Roll. Today, and in Part II of the online video devoted to this tasty dish, I want to show you how to deal with what’s on the outside: nori.
Nori is a type of seaweed that is dried into thin sheets and used in traditional sushi rolls. And it has a lot going for it health-wise because it’s higher in vitamins and minerals than most foods, but low in calories. As for the flavor? I think it’s divine. It tastes every so slightly of the sea, lending a wonderful brine-y flavor to a raw California Roll.
Rolling is a technique that can be used to create elegant sushi rolls with nori and waist-friendly, bread-free sandwich wraps made with lettuce and cabbage leaves. As I demonstrate in the video, it’s a skill you’ll use in a variety of raw food recipes, so it’s a good one to master.
Don’t be put off by stories you’ve heard about how hard it is to roll sushi. One of the biggest problems for novices making rolls in a traditional kitchen is working with sticky sushi rice; it’s a tricky ingredient. But raw food rolls are rice-free and that gives you an instant leg up for mastering the technique.
You may be surprised to know that it’s not just skill and experience that allow master sushi chefs to create perfect sushi rolls. They use bamboo sushi mats and I do, too. Using the slick, fleixble mat to help me, I gently roll the front edge of the nori over the filling. Then I squeeze the roll with the mat, lift the mat, and continue. At the end, I dip my index finger in water and run it along the far edge of the nori sheet which seals the seam of the roll and keeps filling ingredients in place.
As I say, it may take a little bit of practice, but you’ll be rolling like a river (or a master sushi maker) in no time.
To get the ball rolling on sushi rolling, you may want to start with my online video.
And if you need to refresh your memory regarding the ingredients for my raw food rolls, you can see the recipe here.
By the way, if you’ve got any tips or tricks to add to my art of sushi-rolling information, I hope you’ll take a moment to share them in the comments section...along with your hopes, dreams, and aspirations as a raw food chef!
Related Recipes: California Rolls