Collard Green Rainbow Rolls
2 bunches Collard greens – stems removed – blanched lightly in hot water
2 large carrots, peeled and thinly sliced
1 large yellow bell pepper thinly sliced
2-3 pickling cucumbers thinly sliced
2 ripe avocados sliced
1-2 packs shiso leaves — can be found at the Japanese store
Create a coconut curry quinoa:
1 ½ cups quinoa, cooked
1 tablespoon curry powder
¾ cup coconut milk, from the can
Touch of salt, taste
Cook quinoa as directed + add water to cook, al-dente + add coconut milk and curry powder, stir to mix well + salt to taste, to finish
Spicy Miso Ginger Dipping sauce:
¾ cup Mayo
2 tablespoons Organic Low Sodium Miso Paste
1-2 tablespoons Sriracha sauce
Fresh grated ginger, as needed
Directions for Sauce:
Mix all ingredients together and place into a squeeze bottle
1. In a large sauté pan, boil water, and blanch your de-stemmed collard green leaves. Remove from the water and shake off excess liquid.
2. Prep your sliced veggies, keeping in mind they should be neat and well cut.
3. On a clean work surface add one blanched collard green leaf with the removed stem part facing you add your curried coconut quinoa. Add your desired veggies. Fold the sides/ends in like a burrito or a spring roll and then roll tightly up with it.
4. Cut in half and into slices if desired. Serve immediately with a dipping sauce.
Spicy Avocado Hand Rolls with Fresh Cucumbers + Kaiware Sprouts
Makes 4-6 Servings
10–12 sheets toasted nori (seaweed)
2–3 cups cooked brown rice — dub in sushi rice recipe
1 ripe avocado, thinly sliced
Cucumber, thinly sliced lengthwise
Japanese kaiware sprouts
Toasted sesame seeds
Sriracha hot sauce
Optional additional fillers
Japanese Kaiware sprouts
Carrots, thinly sliced
Japanese umeboshi plums, seeds discarded
Optional additional seasonings
Reduced-sodium soy sauce, for dipping
Ponzu sauce, for dipping
1. Using kitchen shears, cut the nori in half. You should have 20 to 24 half sheets. Have ready a small bowl of room-temperature water.
2. Place the nori half vertically in front of you on a clean surface.
3. Place approximately 1⁄4 cup of brown rice diagonally on the bottom left corner of a nori sheet.
4. Top with your choice of fillers, proteins, and seasonings. Tightly roll the nori into a cone shape around the filling and seal the edge of the nori with a dab of water.
5. Dip in your choice of sauces or just enjoy as is!
Mango Avocado Shrimp Roll
Makes 6-8 rolls
4 ripe and beautiful avocados, thinly sliced
3 ripe and beautiful mangoes, thinly sliced into slivers (the red-ish yellow ones are best)
sushi rice, as needed
6-8 high quality nori sheets//seaweed
1 pound of 13-15 Shrimp, peeled and deveined — Tempura for inside of rolls
Clean damp towels
Very sharp sushi knives and knives
1. Make your sushi-su, (sushi rice): Wash your sushi rice thoroughly and drain. Prepare and cook the sushi rice as directed on the package, or mea-sure 2 cups sushi rice and cook with 21/4 cups water. Cool the rice slightly while preparing your sushi-su (sushi vinegar).
2. In a large mixing bowl, add the sushi-su (sushi vinegar) ingredients: ¼ cup rice vinegar, 3 tablespoons sugar, and 2 teaspoons sea salt. Whisk well to dissolve the sugar and salt.
3. Transfer the slightly cooled sushi rice into the same large bowl. Using a rice paddle and a cutting motion, distribute the sushi-su (vinegar) into the rice, coating the rice as you fan the rice to cool at the same time. Be sure not to mix the rice. Simply cut through the rice until all of the sushi-su is absorbed.
Prep your spicy mayo: In a medium bowl, whisk the mayo and sriracha to incorporate; set aside.
Roll the sushi:
1. While the rice is still warm, roll your sushi on a clean work surface, like a clean cutting board or a clean countertop. Lay your bamboo mat on the work surface. Place the nori, on top of the bamboo mat, shiny side down.
2. Using your rice paddle, spread a layer of about 1/3 cup seasoned sushi rice in the middle of the nori sheet, leaving a 1/2-inch border all around. Carefully flip the seaweed and rice side down/over onto your bamboo mat.
3. At the bottom of the sushi roll, closest to you, and placing all the ingredients in a horizontal line towards the bottom of the roll, add your choice of fillers, 2 avocado slices, 2 shrimp tempura, tails on outside, cucumber slices.
4. Using the bamboo mat, (wrapped in saran wrap) tightly and gently roll your sushi from the bottom up into a long maki roll.
Tip: (Similar to how you would roll a baked jelly roll.) Gently squeeze the bamboo mat to tighten your roll.
5. Now, at the top add your thinly sliced avocado and thinly sliced mango, in layers across the top of the roll. Roll very gently with the saran wrapped bamboo mat.
6. Cover the roll in saran wrap to cut, to keep neat and tidy. Cut the rolls as follows: Remove your bamboo mat, place your roll onto a clean cutting board. Using a sharp, clean knife, cut your roll using the saran wrap from left to right.
Top: (Wipe off your knife with a clean towel in between each slice.) Each roll should make 6 pieces.
7. Repeat until all the sushi rice is used. Each roll should be cut into 6 pieces equal in length. Using the squeeze bottle -drizzle the roll with 2 teaspoons of the spicy mayo. Serve immediately.
Veggie Tempura (for the inside of the sushi rolls)
Serves 4 to 6
1 cup plus 2 tablespoons cake flour
4 cups rice bran oil (kome abura); (see Note)
1 large egg
11⁄4 cups ice-cold water or seltzer water 1 teaspoon baking soda
1 teaspoon cornstarch
Maldon or other sea salt, for finishing
(Approximately 10 cups of your choice of starchy veggies)
1 pound 13-15 peeled, de-veined shrimp, tails off and prepped perfectly for sushi rolls.
1 large kabocha squash, unpeeled, thinly sliced into half-moons – we can add this into the roll as an option with no shrimp
2 tablespoons cake flour, for lightly tossing the veggies in before deep frying
1. Line a large baking sheet with paper towels.
In a large bowl, combine the veggies of your choice and
In a large pot, carefully heat the oil over medium-high heat.
You can also substitute vegetable oil for deep- frying, if necessary.
2. Add the shrimp and kabocha squash slices to the tempura batter, lightly coating them.
3. Carefully lower the batter-coated veggies into the hot oil and fry.
4. Use a slotted spoon, spider, or chopsticks to carefully transfer them to the prepared paper towel lined baking sheet to drain excess oil. — Save these items on a paper towel to make our rolls!
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