Jenny's Raw Recipe Blog

Tips and Techniques for Raw Food California Rolls

Posted on April 11 2012 | (3) Comments
Category: Raw Entertaining and Holidays Tags: raw wrap recipes, videos

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


Previous Comments

On April 12, 2012 .(JavaScript must be enabled to view this email address) said...

You give the BEST demos!  It’s easy to see that you have a lot of experience making the things you teach.  But you are also really, really good at teaching and sharing your techniques and know-how.  (overhead shots are GREAT)

Makes me want to try it!  (looks delicious, too) 

Would you serve it with pickled ginger on the side?  Or is that not raw??

(how long will it keep?)

On April 12, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Diane,

Pickled ginger on the side would be great! I would guess it’s raw, if you get a natural brand.

CA rolls should be made right before serving.

Jenny

On April 29, 2012 .(JavaScript must be enabled to view this email address) said...

i need advice pls since im going into the gym i need carbs and prnteios to get bigger..i dont use any suplements or so..i got nasal polyps and my ent told me its probably cos of the alergy or the fungal but honestly i think its fungal ive noticed that turmeric powder ginger and garlic help me A LOT with my breathing..so can you tell me what carbs i can eat?rice?beans?potatoes?can i drink? teas?green tea or black?herb teas or so?pls anwser


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