Crunchy California rolls
Vegan sushi rolls series
By Jasmin
If you are a sushi lover this recipe series is for you ! I’ve recreated a vegan version of my favourite sushi rolls: spicy tuna California rolls, vegan Maki tobiko and crunchy California rolls. All with simple ingredients and a generous quantity. These incredible fried California rolls are super crunchy and addictively delicious.
Have you ordered my cookbooks yet ?
*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*
Yield: 8 pieces. Nutritional value 1 piece:
- 64 Kcal
- Protein: 1.3 G
- Carbs: 9.6 G
- Fat: 1.8 G
Crunchy California roll
Yield: 8 pieces. 1 piece: 64 Kcal.[Protein: 1.3 G, carb: 9.6 G, fat: 1.8 G]
Ingredients
- Nori sheet 3.
- Pickled ginger, wasabi, soy sauce and teriyaki sauce. For serving.
For the sushi rice:
- 2 cup Rice cooked
- ½ cup Rice vinegar
- 2 Tbsp Sugar
- 2 tsp Salt
For the crunchy California rolls:
for the filling:
- Sautéed mushrooms sliced 3 mushrooms. I used some leftover avocado as well.
the tempura batter:
- ½ cup Rice flour
- ¼ cup Chickpea flour
- ½ tsp Salt
- ¼ tsp Baking soda
- ¾ cup Cold water
- 2 cup Oil for deep frying I used canola oil.
- 1 cup Bread crumbs Roughtly blend some whole wheat bread leftover to make your own breadcrumbs.
Instructions
Making the sushi rice:
- In a saucepan combine rice vinegar, sugar, salt and whisk until dissolved.
- Bring to a boil.
- Take off the stove and set aside to let cool down.
- When the rice is cooked and still hot, pour the vinegar mixture over it.
- Mix to combine and and set aside to let cool down.
Making the crunchy California rolls:
- In frying pan heat up 2 cups oil.
- In a bowl combine rice flour, chickpea flour, salt and baking soda.
- Whisk in the cold water gradually until a thick consistency.
- Lay the bamboo sushi mat. Place a nori sheet lenghtwise with the rough side facing up. Scoop about 1/2 cup of rice and place it on the nori sheet. Submerge your hand in the bowl to wet your hand. Spread the rice evenly all over the nori sheet but leave 1 cm uncovered from the top.
- Now we need to flip the nori sheet upside down: gently place one hand under the nori sheet from the middle, lift it up, and place the rice side on the bamboo mat slowly laying it all down.
- Place the sautéed mushroom in a horizontal line at the near edge of the nori sheet.
- Place both thumbs under the bamboo matt while using the other fingers to hold down the filling, roll the matt over one time and press gently with both hand. Release and roll over a second time and press gently with your hand. Repeat until the nori sheet is completely rolled up by the bamboo matt.
- Wet the sharp knife and slice the sushi roll in half.
- Dip each half entirely into the tempura batter. Make sure either end are sealed with the batter.
- Then coat it thoroughly with breadcrumbs. Pat it gently to stick the breadcrumbs into the battered sushi rice and to remove any excess,We need a nice even coverage.
- Slowly drop the roll into the hot oil. Let fry for 3 - 4 min or until golden brown ( do not burn it ! ).
- Remove from the oil and place onto a kitchen towel paper to get rid of excess oil for a couple of minutes.
- Then place on a cooling rack and let cool down.
- Using the sharp knife and; without pressure; cut into 8 pieces.
The final assemblage:
- Place your beautiful delicous vegan sushi rolls in a plate served with pickled ginger, wasabe and soy sauce. Drizzle some teriyaki sauce as well.Enjoy your hard work !
VEGAN SUSHI ROLLS SERIES
CRUNCHY CALIFORNIA ROLL
By Jasmin
*We do not claim to be professional expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*
Yield 8 maki pieces..
Nutritional value 1 pieces:
- 60 Kcal
- Protein: 1.4 g
- Carbs: 8 g
- Fat: 2.1 g
Ingredients:
for the sushi rice:
- Rice cooked 2 cup
- Rice vinegar 1/2 cup
- Sugar 2 Tbsp
- Salt 2 tsp
for the filling and rolling:
- Nori sheet 1.
- Sautéed mushrooms sliced 4 mushrooms.
for the tempura batter and frying:
- Rice flour 1/2 cup.
- Chickpea flour 1/4 cup.
- Salt 1/2 tsp.
- Baking soda 1/4 tsp.
- Cold water 3/4 cup. ( 1/2 + 1/4 cup water ).
- Oil for frying1 cup. I used canola oil.
- Bread crumbs 1 1/2 cups (blend some whole wheat bread leftover to make your own breadcrumbs)
to serve with:
- Teriyaki sauce, pickled ginger, wasabi, soy sauce.
Instructions:
Making the sushi rice:
- In a saucepan combine rice vinegar, sugar, salt and whisk until dissolved. Bring to a boil
- Take off the stove and set aside to let cool down.
- When the rice is cooked and still hot, pour the vinegar mixture over it.
- Mix to combine and and set aside to let cool down.
Making the rolls :
- In a saucepan, pour 1 cups oil to heat while we prep the sushi rolls.
- Spread the rice evenly all over the nori sheet as you did before.
- Flip it upside down (as shown in GIF below).
- Place the sautéed mushroom in a horizontal line at the near edge of the nori sheet.
- Place both thumbs under the bamboo matt while using the other fingers to hold down the filling, roll the matt over one time and press gently with both hand.
- Release and roll over a second time and press gently with your hand.
- Repeat until the nori sheet is completely rolled up by the bamboo matt (as shown in GIF below).
- Wet the sharp knife and slice the sushi roll in half.
- Dip each half entirely into the tempura batter. Make sure either end are sealed with the batter.
- Then coat it thoroughly with breadcrumbs. Pat it gently to stick the breadcrumbs into the battered sushi rice and to remove any excess. We need a nice even coverage.
- Slowly drop the roll into the hot oil. Let fry for 3 – 4 min or until golden brown ( do not burn it ! ).
- Remove from the oil and place on a kitchen towel paper to get rid of excess oil for a couple of minutes.
- Then place on a cooling rack and let cool down.
- Using the sharp knife and; without pressure; cut into 8 pieces.
- Drizzle with teriyaki sauce and enjoy !
Making the tempura:
- In a bowl combine rice flour, chickpea flour, salt and baking soda.
- Whisk in the cold water gradually until a thick consistency. Set aside until needed
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