Andrew and I recently stumbled across a neighborhood Japanese market. We’re (I am) engrossed.
Today I am beyond excited to share a new vegetable sushi favorite, my rice-free Crunchy Rainbow Roll. Made with paper thin slices of cucumber, creamy avocado, crunchy peppers and carrots, and sesame oil and wasabi spiked cashews, this raw roll is nothing short of healthful (and wonderfully savory) perfection. I serve my Crunchy Rainbow Roll with pickled ginger, a side of steamed edamame, and a piping hot glass of matcha tea.
Crunchy Rainbow Roll [makes 1 roll]
Note: This recipe can be doubled, tripled, quadrupled to accommodate any number of hungry eaters
2 tablespoons (½ ounce) cashews, finely chopped
½ teaspoon toasted sesame oil
1/8 teaspoon wasabi paste
1 piece nori
¼ large cucumber, sliced lengthwise into paper thin strips (easiest to use a mandoline)
¼ teaspoon rice wine vinegar
¼ large carrots, sliced lengthwise into thin matchsticks
1/8 red pepper, sliced lengthwise into thin matchsticks
¼ large ripe avocado, peeled and pitted, sliced into thin strips
½ teaspoon sesame seeds
In a small bowl combine cashews, sesame oil, and wasabi paste. Set aside.
Using a bamboo sushi mat, place 1 nori sheet on mat with the rough side facing up. Align cucumber slices vertically on nori sheet so sheet is covered, sans top inch. Paint cucumber with rice wine vinegar.
Spread carrots, pepper, avocado, and cashew mix horizontally in a line across the cucumber. Sprinkle with ½ teaspoon sesame seeds. The line should run across the bottom of the nori. This will ensure that it is also centered in the middle of the final sushi roll.
Take your mat, and roll upward toward the top of the mat. Push gently forward until a cylinder is formed. Use your fingertips to tuck the nori under to create the roll, but do not roll the sushi mat under as you press. Instead, lift the mat to allow it to move forward as you roll. Once the cylinder is complete, roll it back and forth inside the mat to tighten it and seal it.
Remove your roll from the mat, then using a wet serrated knife, slice it into 6-8 even pieces.
Nutritional Information [per entire recipe]
200 Calories, 13g Carbohydrates, 14.5g Fat, 5.4g Protein, 5.3g Fiber, 4g Sugar