Crunchy California roll
Yield: 8 pieces. 1 piece: 64 Kcal.[Protein: 1.3 G, carb: 9.6 G, fat: 1.8 G]
Ingrédients
- Nori sheet 3.
- Pickled ginger, wasabi, soy sauce and teriyaki sauce. For serving.
For the sushi rice:
- 2 tasse Rice cooked
- ½ tasse Vinaigre de riz
- 2 C.à.S. Sucre
- 2 C.à.S. Sel
For the crunchy California rolls:
for the filling:
- Sautéed mushrooms sliced 3 mushrooms. I used some leftover avocado as well.
the tempura batter:
- ½ tasse Rice flour
- ¼ tasse Chickpea flour
- ½ C.à.S. Sel
- ¼ C.à.S. Baking soda
- ¾ tasse Cold water
- 2 tasse Oil for deep frying I used canola oil.
- 1 tasse Bread crumbs Roughtly blend some whole wheat bread leftover to make your own breadcrumbs.
Instructions
Préparation du riz à sushi:
- In a saucepan combine rice vinegar, sugar, salt and whisk until dissolved.
- Bring to a boil.
- Ôtez du feu et laissez refroidir complètement.
- Une fois le riz est cuit et encore chaud, arrosez le de la préparation vinaigré.
- Mélangez bien comme il faut puis laissez refroidir.
Making the crunchy California rolls:
- In frying pan heat up 2 cups oil.
- Mélangez farine de riz, farine de pois chiche, sel et la bicarbonate de soude dans un bol.
- 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.
- Placez les tranches de champignons sautées horizontalement sur la largeur de la feuille, vers le bas et à quelques cm du bord (comme démontré sur le GIF).
- 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.
- Mouillez un couteau et découper le rouleau en deux.
- Trempez chaque moitié dans la pâte à tempura. Vérifiez que les deux extrémités sont bien scellés de pâte à tempura.
- 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.
- Puis placez les sur une volette de pâtisserie ou une grille pour refroidir.
- Avec couteau bien aiguisé et; sans pression; découpé en 8 morceaux.
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 !
