Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes - Marisa Baggett (2016)
Chapter 6. INSIDE-OUT ROLLS
It’s easy to understand why sushi bar menus offer so many selections that feature the rice on the outside of the roll. Among the sushi varieties, inside-out rolls offer great versatility in fillings. Preparing inside-out rolls is one of the easier methods. It also allows you to really get to know your sushi, as the bamboo rolling mat is used just for shaping. Even rolls that are draped with colorful toppings only look complicated to prepare. The technique for wrapping a sushi roll in avocado (or strawberries) can be reproduced by anyone in a home kitchen.
If you’ve always wanted to try some of sushi’s most popular and colorful rolls, inside-out rolls are a great beginning. California Rolls, “Dynamite” Tofu Rolls and Caterpillar Rolls are delicious vegetarian takes on mainstream rolls that could not otherwise be enjoyed due to their seafood fillings, sauces or toppings. Eggplant, Mushroom and Red Pepper Rolls; Honeydew Melon and Cucumber Dragon Rolls; and Sesame Strawberry Rhubarb Rolls are creations that boast compelling new flavor combinations.
HOW TO MAKE INSIDE-OUT SUSHI ROLLS
1) Cover a bamboo rolling mat tightly with plastic wrap and set aside for later. This roll is constructed by rolling with your hands.
2) Begin with a 4 x 7-in (10 x 18-cm) piece of nori. Place the nori directly on your cutting board, making sure the long end is parallel to the bottom of the board and that the rough side is facing upwards.
3) Wet your fingertips lightly in cool water and spread about ¾ cup (150 g) of prepared sushi rice evenly over the entire surface of the nori.
4) Flip the nori over so that the rice is face down on the cutting board. Add the desired ingredients horizontally in the middle of the nori, making sure that the ingredients are distributed evenly and extend to both edges of the nori. For best results, use at least 2, but no more than 5, substantial fillings.
5) Wet your fingertips again and slide your thumbs underneath the nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold.
6) Continue rolling and tucking until the roll is completed. Use the bamboo rolling mat covered in plastic wrap to gently shape the roll. Press your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
7) Place the roll seam-side down on the cutting board. Dip the tip of a very sharp knife in water, and allow the water to run down the blade, then cut the roll into 8 pieces using a swift sawing motion.
Tip
If using a wooden cutting board, wipe it down with damp cloth to prevent the rice from sticking.
Place nori horizontally with the rough side up.
Cover the entire nori surface with sushi rice.
Flip nori over and add fillings across the center.
Roll nori just over fillings, tuck and continue.
Shape completed roll with plastic-lined mat.
Cut roll into 8 pieces.
California Rolls
The buttery feel of avocado across the palate inspired sushi chefs in the ’70s, when an ingredient with a similar texture was nearly impossible to obtain in California. California Rolls get their name from the avocados they contain—the fruits grow abundantly there.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 4 rolls (32 pieces)
Four 4 x 7-in (10 x 18-cm) nori sheets
3 cups (600 g) Traditional Sushi Rice or Brown Sushi Rice (pages 21 and 23)
½ avocado, cut into 8 slices
1 English or Japanese cucumber, deseeded and cut into matchsticks
2 oz (60 g) daikon sprouts (kaiware) or pea sprouts
4 tablespoons Faux Roe (page 68)
Place the nori directly on your cutting board, making sure that the long end is parallel to the bottom of the board and the rough side is facing upwards.
Wet your fingertips lightly in cool water and spread about ¾ cup (150 g) of sushi rice evenly over the entire surface of the nori.
Flip the nori over so that the rice is face down on the cutting board. Top with 2 avocado slices, making sure they extend to both edges of the nori. Add ¼ of the cucumber and daikon sprouts. Wet your fingertips again and slide your thumbs underneath the nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold.
Continue rolling and tucking until the roll is completed. Use the bamboo rolling mat covered in plastic wrap to gently shape the roll, pressing forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Place the roll seam-side down on the cutting board. Dip the tip of a very sharp knife in water and allow the water to run down the blade. Cut the roll into 8 pieces using a swift sawing motion. Spread 1 tablespoon of the Faux Roe across the top of the cut pieces. Repeat with the remaining ingredients to make 3 more rolls.
Roasted Poblano and Avocado Rolls
This is a Tex-Mex-style sushi roll. Be sure to use cooked black beans, not Chinese black fermented soybeans. Kick up the South of the Border flavor by serving salsa alongside the rolls.
Rice Prep Time: Up to 1½ hours (note that the Ponzu Sauce must be made a day ahead)
Sushi Prep Time: 15 minutes
Makes 4 rolls (32 pieces)
Four 4 x 7-in (10 x 18-cm) nori sheets
3 cups (600 g) Traditional Sushi Rice or Brown Sushi Rice (pages 21 and 23)
½ cup (80 g) tortilla chips, finely crushed
½ avocado, cut into 8 wedges
1 roasted poblano pepper, peeled, deseeded and cut into thin strips
½ red bell pepper, cut into matchsticks
4 tablespoons cooked black beans, drained and roughly smashed
Vegetarian Ponzu Sauce (page 27), if desired
Place the nori directly on your cutting board, making sure that the long end is parallel to the bottom of the board and the rough side faces up.
Wet your fingertips lightly in cool water and spread about ¾ cup (150 g) of sushi rice evenly over the entire surface of the nori. Sprinkle ¼ of the crushed tortilla chips over the rice and press gently.
Flip the nori over so that the rice is face down on the cutting board. Lay 2 avocado wedges across the center of the rice. Top with ¼ of the poblano slices and red bell pepper sticks. Sprinkle 1 tablespoon of the black beans on the top.
Wet your fingertips again and slide your thumbs underneath the nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tuck the fillings under the fold tightly.
Continue rolling and tucking until the roll is completed. Use the bamboo rolling mat covered in plastic wrap to gently shape the roll, pressing forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Place the roll seam-side down on the cutting board. Repeat steps to create 3 more rolls. Dip the tip of a very sharp knife in water and allow the water to run down the blade. Cut each roll into 8 pieces using a swift sawing motion. Serve with Ponzu Sauce, if desired.
Tofu and Avocado Caterpillar Rolls
Simmered tofu packets (inari) have a sweet and savory flavor that makes them a favorite when stuffed with tangy sushi rice. They’re just as tasty cut into strips and tucked inside sushi rolls. Always pat away any excess liquid from the strips before adding them to sushi rolls so that the extra moisture doesn’t unseal the rolls.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 2 rolls (16 pieces)
1 avocado, sliced very thinly
Two 4 x 7-in (10 x 18-cm) nori sheets
1½ cups (300 g) prepared Traditional Sushi Rice or Brown Sushi Rice (pages 21 and 23)
4 inari pouches, cut into thin strips
½ English or Japanese cucumber, deseeded and cut into matchsticks
One 4-in (10-cm) length carrot, cut into matchsticks
2 tablespoons Vegetarian Eel Sauce (page 26)
1 teaspoon toasted sesame seeds
Lay one sheet of nori on your cutting board and cover with a length of plastic film. Arrange half of the avocado strips on the plastic in a line across the center of the nori. (The slices should form backwards Cs, overlapping slightly.) Set the avocado sheet aside. Repeat with a second piece of film and the remaining avocado.
To assemble the rolls, place one nori sheet directly on your cutting board, making sure that the long end is parallel to the bottom of the board and the rough side is facing upwards.
Wet your fingertips lightly in cool water and spread about ¾ cup (150 g) of sushi rice evenly over the entire surface of the nori.
Flip the nori over so that the rice is face down on the cutting board. Lay ½ of the inari strips across the center of the nori. Top with ½ of the cucumber and carrot pieces.
Wet your fingertips again and slide your thumbs underneath the nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold.
Continue rolling and tucking until the roll is completed. With the bamboo rolling mat covered in plastic wrap, gently shape the roll by pressing forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Place the roll seam-side down on the cutting board. (Do not cut yet!) Make another roll with the remaining ingredients.
Invert one avocado sheet on top of the first sushi roll. Leaving the plastic wrap in place, use the bamboo rolling mat to press the avocado onto the roll. Repeat with the second roll and the other avocado sheet. Do not remove the plastic.
Dip the tip of a very sharp knife in water. Slice through the plastic wrap and cut each roll into 8 pieces. Use the bamboo rolling mat to press the avocado into the roll once more before removing the plastic wrap from each piece.
Arrange the pieces on a serving tray. Drizzle with the Vegetarian Eel Sauce and sprinkle with the sesame seeds.
Honeydew Melon and Cucumber Dragon Rolls
How can you distinguish the difference between caterpillar sushi rolls and dragon rolls? Both are beautiful rolls draped gracefully in vibrant avocado. Caterpillar sushi rolls typically include mild fillings and are served with a sweet sauce. Dragon sushi rolls, on the other hand, boast a fiery filling. Like these crisp, fresh rolls, they are often served with a bold and spicy sauce.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 2 rolls (16 pieces)
1 avocado, sliced very thinly
Two 4 x 7-in (10 x 18-cm) nori sheets
1½ cups (300 g) Traditional Sushi Rice or Brown Sushi Rice (pages 21 and 23)
2 teaspoons fresh coriander leaves (cilantro), finely minced
8 oz (225 g) honeydew melon, cut into 4-in (10-cm) lengths
1 jalapeno pepper, deseeded and cut into thin matchsticks
One 4-in (10-cm) length English or Japanese cucumber, deseeded and cut into matchsticks
Dragon Juice Sauce, to taste
Lay one sheet of nori on your cutting board and cover with a length of plastic film. Arrange half of the avocado slices on the plastic in a line across the center of the nori. (Slices should form backwards Cs, overlapping slightly.) Set aside; repeat with the remaining avocado slices and a second piece of film.
Place one nori sheet directly on your cutting board, making sure that the long end is parallel to the bottom of the board and the rough side is facing upwards.
Wet your fingertips lightly. Spread about ¾ cup (150 g) of sushi rice evenly over the entire surface of the nori.
Flip the nori over so that the rice is face down on the cutting board. Spread 1 teaspoon of the fresh coriander leaves across the center of the nori. Top with ½ of the honeydew melon, jalapeno and cucumber, making sure that the fillings are spread evenly and extend to both edges of the nori.
Wet your fingertips again and slide your thumbs underneath the nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold.
Continue rolling and tucking until the roll is completed. Use the bamboo rolling mat covered in plastic wrap to gently shape the roll, pressing forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Place the roll seam side-down on the cutting board. (Do not cut yet!) Repeat steps to make another roll.
Invert one avocado sheet on top of the first sushi roll. Leaving the plastic wrap in place, use the bamboo rolling mat to press the avocado onto the roll. Repeat with the second roll and the other avocado sheet.
Wet the tip of a very sharp knife. Slice through the plastic wrap and cut each roll into 8 pieces. Use the bamboo mat to press the avocado into the roll once more before removing the plastic. Arrange the pieces on a serving tray. Drizzle with Dragon Juice Sauce, to taste.
Cover the entire nori surface with sushi rice.
Flip and place cucumber and melons in the center.
Roll edge of nori over fillings, and complete roll.
Invert avocado-covered sheet over roll and press.
Cut roll into 8 pieces with plastic wrap intact.
Remove plastic wrap before serving.
Dragon Juice Sauce
Prep Time: 5 minutes
Makes 1 cup (250 ml)
½ cup (100 g) umeboshi (pickled plum) paste
½ cup (125 ml) water
1 jalapeno pepper, deseeded and chopped
2 tablespoons grated fresh ginger
Place all ingredients in a blender. Pulse once or twice, then blend the mixture for 30 seconds. Check to see whether the sauce is smooth. If small bits remain, blend again for 30 seconds. Chill the sauce until ready for use.
Mango, Avocado and Kimchi Rolls
Spicy kimchi is tempered with creamy avocado, while the mango adds sweetness. If you prefer a less sweet flavor, try using green papaya instead. Be sure to squeeze the kimchi before using it—if the roll is too wet, it will not seal properly and will fall apart when you cut it.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 4 rolls (32 pieces)
Four 4 x 7-in (10 x 18-cm) nori sheets
3 cups (600 g) Traditional Sushi Rice or Brown Sushi Rice (pages 21 and 23)
4 teaspoons toasted sesame seeds
½ avocado, cut into 8 slices
½ cup (100 g) store-bought kimchi or Vegan Kimchi (page 49), drained well and patted dry
½ mango, cut into thin strips
4 tablespoons Faux Roe (page 68)
Place a sheet of nori directly on your cutting board, making sure that the long end is parallel to the bottom of the board and the rough side faces up.
Wet your fingertips lightly in cool water and spread about ¾ cup (150 g) of sushi rice evenly over the entire surface of the nori. Sprinkle 1 teaspoon of the sesame seeds over the rice.
Flip the nori over so that the rice is face down on the cutting board. Place 2 avocado slices horizontally in the middle of the nori. Add ¼ of the kimchi and ¼ of the mango, making sure that the fillings are distributed evenly and extend to both edges of the nori.
Wet your fingertips again and slide your thumbs underneath the nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tuck the fillings tightly under the fold.
Continue rolling and tucking until the roll is completed. Use the bamboo rolling mat covered in plastic wrap to gently shape the roll, pressing forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Place the roll seam-side down on the cutting board. Repeat the previous steps to make 3 more rolls. Smear 1 tablespoon of Faux Roe across the top of each sushi roll. Dip the tip of a very sharp knife in water and allow the water to run down the blade. Cut each roll into 8 pieces using a swift sawing motion.
Eggplant, Mushroom and Red Bell Pepper Rolls
Store-bought roasted red bell peppers can often have a briny taste. If you prefer a more neutral flavor, try roasting your own bell peppers. Generously oil a red bell pepper, then place it on a baking sheet. Roast it in the oven at 350°F (175°C) until the skin begins to turn black. Once it is cool, peel and deseed the pepper.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 4 rolls (32 pieces)
1 Japanese eggplant or ½ small globe eggplant, cut into 4-in (10-cm) lengths
1 teaspoon dark sesame oil
2 teaspoons soy sauce
Four 4 x 7-in (10 x 18-cm) nori sheets
3 cups (600 g) Traditional Sushi Rice or Brown Sushi Rice (pages 21 and 23)
8 shiitake mushrooms, thinly sliced
1 roasted red pepper, deseeded, patted dry, and sliced into strips
1 green onion (scallion), thinly sliced
Heat an oven to 350°F (175°C). Lightly grease a baking sheet. Toss the eggplant pieces with dark sesame oil and soy sauce. Roast eggplant for 8-10 minutes. Cool completely before using.
Place the nori directly on your cutting board, making sure the long end is parallel to the bottom of the board and that the rough side is facing upwards.
Wet your fingertips lightly in cool water and spread about ¾ cup (150 g) of sushi rice evenly over the entire surface of the nori.
Flip the nori over so that the rice is face down on the cutting board. Arrange ¼ of the eggplant pieces across the center of the nori. Top with ¼ of the shiitake slices.
Wet your fingertips again and slide your thumbs underneath the nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold.
Continue rolling and tucking until the roll is completed. With the bamboo rolling mat covered in plastic wrap, gently shape the roll by pressing forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Place the roll seam-side down on the cutting board. Repeat with remaining ingredients for 3 more rolls. (Do not cut yet!)
Lay the roasted pepper strips across the top of each roll. Lay a sheet of plastic wrap on top of each roll. Dip the tip of a very sharp knife in water, and cut each roll into 8 pieces. Use the bamboo rolling mat to shape and press the roasted red pepper strips into each roll once more before removing plastic wrap.
Arrange pieces on a serving dish and garnish with green onion slices.
Sesame Strawberry Rhubarb Rolls
Strawberries for sushi? Why not! Thin slices of the fruit lie elegantly on top of a roll filled with sesame rhubarb. Use a mandoline to slice the strawberries as thinly as possible. Be sure to blot the strawberries dry with a clean dishtowel or paper towel before placing them on the sushi roll, or they will not adhere easily.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 2 rolls (16 pieces)
1 cup (200 g) sugar
2 cups (500 ml) water
Four 4-in (10-cm) stalks rhubarb
4 tablespoons soy sauce
8 large strawberries, sliced very thinly
Two 4 x 7-in (10 x 18-cm) nori sheets
1½ cups (300 g) Traditional Sushi Rice or Brown Sushi Rice (pages 21 and 23)
4 inari pouches, cut into thin strips
1 oz (30 g) daikon radish, shredded
2 tablespoons Vegetarian Eel Sauce (page 26)
1 teaspoon toasted sesame seeds
In a medium pan over high heat, dissolve the sugar in the water. Add the rhubarb and soy sauce. Boil for 10 minutes, or until the rhubarb is tender but still holds its shape. Remove rhubarb from liquid and allow to cool.
Lay one sheet of nori on your cutting board and cover with a length of plastic film. Arrange half the strawberry slices in two overlapping lines across the center of the nori. Set the strawberry sheet aside and repeat with a second piece of plastic wrap.
To assemble the rolls, place one sheet of nori directly on your cutting board, making sure that the long end is parallel to the bottom of the board and the rough side is facing upwards.
Wet your fingertips lightly and spread about ¾ cup (150 g) of sushi rice evenly over the entire surface of the nori.
Flip the nori over so that the rice is face down on the cutting board. Add half of the inari strips across the center of the nori. Top with half of the rhubarb and daikon pieces.
Wet your fingertips again and slide your thumbs underneath the nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold.
Continue rolling and tucking until the roll is completed. Use the bamboo rolling mat covered in plastic wrap to gently shape the roll, pressing forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Place the roll seam-side down on the cutting board. (Do not cut yet!) Make another roll with the remaining ingredients.
Invert one strawberry sheet over the first sushi roll. Leave the plastic wrap in place and press the strawberries onto the roll with the bamboo mat. Repeat with the second roll.
Wet the tip of a very sharp knife. Leaving the plastic wrap in place, slice each roll into 8 pieces. Use the mat to press the strawberries into the roll again before removing plastic wrap. Arrange the pieces on a serving tray. Drizzle with Vegetarian Eel Sauce and sprinkle with sesame seeds.
Peanut Carrot Rolls
Peanuts make an excellent substitute for crunchy tempura flakes. They have a similar appearance and provide just the right amount of crunch. The best part? Unlike tempura flakes, there is nothing to fry. For best results, use lightly salted roasted peanuts. Be sure to chop the peanuts by hand, as using a food processor can result in peanut paste.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 4 rolls (32 pieces)
1 carrot, peeled and cut into matchsticks
3 tablespoons Sushi Rice Dressing (page 20)
Four 4 x 7-in (10 x 18-cm) nori sheets
3 cups (600 g) Traditional Sushi Rice or Brown Sushi Rice (pages 21 and 23)
4 tablespoons roasted peanuts, finely chopped
8 shiitake mushrooms, thinly sliced
8 snow peas, sliced in half lengthwise
1 celery stalk, cut into matchsticks
2 oz (60 g) daikon sprouts (kaiware) or pea sprouts
4 tablespoons Black Bean Sauce (page 25), or more, to taste
Toss the carrot matchsticks with the Sushi Rice Dressing and set aside.
Place one nori sheet directly on the cutting board, making sure the long end is parallel to the bottom of the board and that the rough side is facing upwards.
Wet your fingertips lightly in cool water and spread about ¾ cup (150 g) of sushi rice evenly over the entire surface of the nori. Spread 1 tablespoon of roasted peanuts over the rice. Press peanuts into the rice.
Flip the nori over so that the rice is face down on the cutting board. Drain the carrots and squeeze out any excess liquid. Lay ¼ of the carrots across the center of the nori. Top with ¼ of the shiitake mushrooms, snow peas, celery and daikon sprouts.
Wet your fingertips again and slide your thumbs underneath the nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold.
Continue rolling and tucking until the roll is completed. With the bamboo rolling mat covered in plastic wrap, gently shape the roll by pressing forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Place the roll seam-side down on the cutting board. Repeat with remaining nori and fillings to make 3 more rolls.
To serve the rolls, dip the tip of a very sharp knife in water and cut each roll into 8 pieces using a swift sawing motion. Arrange pieces on a serving dish. Drizzle with Black Bean Sauce.
Kaleidoscope Rice Paper Rolls
I hope you will humor me. Instead of having sushi rice on the outside, they are wrapped in rice paper for an alternative type of inside-out roll. A bit of fresh beet is used to tint the sushi rice pink, but a rainbow of other colors can be achieved with a drop or two of food coloring.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 30 minutes
Makes 2 rolls (10 pieces)
Four 8½ x 8½-in (20 x 20-cm) sheets rice paper
3 cups (600 g) Traditional Sushi Rice or Brown Sushi Rice (pages 21 and 23)
1 teaspoon finely grated beet
2 Japanese cucumbers, cut into quarters lengthwise
Two 4 x 7-in (10 x 18-cm) nori sheets
8 matchstick-width strips mango
Stack 2 sheets of rice paper and run under warm water for about 1 minute. The rice paper should begin to soften and become pliable. Pat away excess water before folding the stacked sheets in half lengthwise
Place half the sushi rice in a small bowl and toss with the grated beet. Continue tossing until mixture becomes evenly pink. Set aside.
Place the folded rice paper vertically on your cutting board. Wet your fingertips lightly in cool water and spread half of the beet-tinted sushi rice evenly over the bottom half of the rice paper.
Arrange two of the cucumber quarters on the pink rice. Each cucumber quarter should lie at the outermost bottom and top edges of the rice. The green skins should face outward. Set aside.
Place one sheet of nori on a bamboo rolling mat, making sure the short end is parallel to the bottom of the board and that the rough side is facing upwards. Spread half of the un-tinted sushi rice evenly across the bottom half of the nori. Wet your fingertips again and slide your thumbs underneath the mat. Begin rolling the bottom of the mat just over the edge of the nori. Lift the edge of the mat and continue rolling the rice and nori to form a tight log.
Transfer the rice paper to a bamboo rolling mat. Nestle the nori and rice log snugly in the center of the beet-tinted rice. Place two strips of mango on top of each cucumber quarter. Place another cucumber wedge on top of each of the cucumber wedges. Again, the outer green skins should face outward.
Wet your fingertips and slide your thumbs underneath the rice paper while grasping fillings with all other fingertips. Roll the bottom of the rice paper just over the fillings, making sure to tightly tuck the fillings under the fold.
Continue rolling and tucking until the roll is completed. Use the bamboo mat to gently shape the roll by pressing forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Place the roll seam-side down on the cutting board. Repeat steps with the remaining ingredients to make a second roll. Dip the tip of a very sharp knife in water and allow the water to run down the blade. Cut each roll into 5 pieces using a swift sawing motion.
Fold softened rice paper in half and stack.
Toss beets with rice until mixture is pink.
Create first layer of rice and cucumber.
Spread un-tinted rice on nori and roll.
Add mango strips and more cucumbers.
Roll rice paper over all fillings.
Cut roll into 5 pieces.
“Dynamite” Tofu Rolls
Dynamite rolls, also referred to as volcano rolls, are rolls that appear to explode over the top with a broiled seafood and mayonnaise topping. Here, tofu shirataki noodles duplicate the texture of the crab that is often used. For extra flavor, try adding Basic Furikake Seasoning.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 4 rolls (32 pieces)
4 California Rolls (page 95), cut into pieces, Faux Roe (page 68) reserved on the side
8 oz (250 g) tofu shirataki angel hair noodles, drained
1 cup (250 ml) Curry Mayonnaise (page 29)
1 green onion (scallion), thinly sliced
2 teaspoons sesame seeds, toasted
Cut the shirataki into strings about 4 inches (10 cm) long. Place in a bowl and mix with the Curry Mayonnaise and Faux Roe.
Turn broiler on high. Place the shirataki mixture on a sheet of aluminum foil and broil for 2 minutes or until the mayonnaise is bubbly.
Arrange each California Roll onto a serving platter. Slide some of the warm shirataki mixture over each piece. Top with green onions and sesame seeds.
