Vegan California Roll In 6 Easy Steps

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 algae is on the inside and the rice is on the outside.

You can also enjoy a vegan version. It is just as amazing and healthier.

How to make a vegan california roll

Ingredients for 4 rolls

• 300g white sushi rice
• 400 g of mineral or filtered water
• 10 g of rice vinegar
• 4 long sea lettuce leaves (or nori plates failing that)
• 2 carrots
• 75 g of ground almonds
• 75 ml of vegetable drink
• Lemon juice
• Tamari
• 1 clove garlic
• Endive leaves
• Black sesame
• Pepper
• Salt

For the wasabi mayonnaise :

• 50 g unsweetened soy milk
• 110 g of sunflower oil
• Wasabi powder
• Salt

Preparation

1. The rice: wash it well and bring it to a boil; then, over a very low heat, 8 minutes. Let it rest for 12 more. Fan it (to cool it), spread it out on a tray and soak it with the vinegar. Reserve it.
2. The inside: hydrate the seaweed and cut it to the size of the mat. Cut the carrots into matches and scald them. Cool them and marinate them in tamari for a few minutes. Beat the almond with the vegetable milk, garlic, salt and pepper, add the lemon juice and obtain a cream. Keep it in a sleeve. Wash the endive and leave it in cold water. Reserve it in a container wrapped in damp paper.
3. The wasabi mayonnaise: emulsify all the ingredients together until you get a smooth and shiny mayonnaise. Reserve it in a bottle.
4. Assembly: place the pieces of sea lettuce on a mat covered with film (or the nori plate if you don’t have lettuce). Place the rice covering all the seaweed and pressing with wet hands. Sprinkle sesame on top. Cover with stretched film and place the other mat on top. Hold both mats and turn them over. Remove the top mat. Place a line of almond cream in the center of the seaweed and on top of it a line of pickled carrot. Carefully bring the bottom of the mat to the point where the carrot ends and, pressing, form a circle. Carefully lift the bottom end of the mat and continue rolling to form the maki. It should be very firm.
5. Cutting: to cut them, you need a very sharp knife and a damp cloth to remove the starch that remains in it.
6. Serve: serve the cut California rolls with a point of wasabi mayonnaise and a piece of escarole on each of them.