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Part 1: Raw food author and chef Jennifer Cornbleet shares how to prepare delicious California rolls using raw nori seaweed, ...
avocado, cucumbers and other vegetables.
Tags:Raw Food California Rolls recipe - Part 1,California Rolls,Jennifer Cornbleet,Raw California Rolls,raw food,raw food recipes,sushi rolls,vegetarian sushi,sushi
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Jennifer Cornbleet: So, we’ve talked about stacking and stuffing how about rolling. My favorite rolled on tray is California rolls or Vegetarian Sushi rolls. It might sound a little bit intimidating but once you get the hang of it they are very easy to make as really way to impress your friends to make your own homemade vegetarian sushi roll. So, let’s get started. The first step is I am going to need to prep a few different vegetables. So, I want to show you few more knife techniques and then we’ll into the actual rolling process. I am going to use of variety of vegetables in these rolls, carrots, cucumbers, red bell pepper and avocado.
For the carrot, a nice change pace from having the cut into Julian or matchstick shape is to make ribbons and that’s what these are and they are very easy to make. You simply use the vegetable peeler and you peel your carrot and then you just continue peeling the carrot into ribbon shapes, lot easier than cutting into matchsticks. So, we’ve got some carrot ribbons there ready to go. Now for my cucumber I do want to do matchstick shape for this and I don’t want any seeds in there. So, here at Julian cucumber easily. I am going to cut the cucumber into planks and I am going all the way up to the seedbed in the center. And once I hit the seedbed I am going to stop. So, that I don’t get too many seeds, there is a few but that’s okay. And then I am going to rotate the cucumber and continue making those planks.
Cucumber has lot of seeds so, I’ll stop there, rotate one more time, rotate one more time I can get a couple more here. And then this seedbed just gets saved for you juice. So, now that I got my planks I can stack some of them the stack easily and then once there are little bit rounded because our end pieces, I’ll just leave those separate. And now I can cut these cucumbers into a Julian, a Julian just means a matchstick shape. Now I am going to Julian red bell pepper, get it into the same matchstick shape as the cucumber. So I’m going to cut off the ends and shape of the ends is not going to work for our matchsticks. So, we’ll just save those for another time. I’m going to cutdown the side of the pepper and then cut out the seeds, as I just go around the inside of the pepper.
And I’ll just remove any remaining white pieces and there is nothing wrong with white, its actually very nutritious and if I were going to blend nutrition to soup or into a dressing I would leave it on. But just for aesthetics, I am going to cut it off for this particular dish. So, now we have some nice flat pieces of pepper that I can cut into matchstick shape. And I am cutting this pepper with the skin side down because the skin can be a little bit slippery. Using that down and through technique moving the knife down and forward, we ever want to see if you’re cutting your matchsticks and enough just take a peak on the other side of your knife and you can see exactly the thickness that you’re making.
And then finally, I want to cut the avocado, as you can see I am preparing all of my vegetables before I ever start rolling my roll. This is called mise en place in French everything in its place. And doing vegetarian sushi rolls does require having your mise en place. So, I am going to cut this avocado in half give the twist and remove that pit. Now we get nice slices of this avocado I am going to remove the peel by scoring the peel with my knife that means I am just cutting only deep enough to go through the peel itself not too much through the avocado. And the peel is going to come off very easily I am just going to turn it inside out, and then move the peel. And now I can make my slices.