Yield: 2 rolls, 1 serving
With a little practice, you’ll be rolling sushi like a pro. California Rolls make stunning appetizers at any party, as well as satisfying sandwich substitutes for lunch.
- 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)
- cutting board
- chef’s knife, 8-inch
- bamboo sushi mat
- measuring cups
- measuring spoons
- small bowl with water, for sealing the roll
- serrated knife, 5-inch
- small bowl for serving tamari (optional)
Lay one sheet of nori, shiny side down, on a bamboo sushi mat. 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. Along the edge of the nori closest to you, layer half of the optional sprouts, avocado, cucumber, carrot, and bell pepper. 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. 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. 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.
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