Tasty and refreshing – this is exactly what I feel like eating on a hot summer day or night. But don’t let that stop you from making it any time of year.
Thank you for reading this post, don't forget to subscribe!The peppery greens paired with the naturally sweet carrot sauce make a really delectable combination. These rolls would work well with plain cooked millet in place of the rice if you’re in the mood to change it up.
MAKES 4 ROLLS
INGREDIENTS
4 toasted nori sheets (see sidebar)
600 g (1 lb 5 oz/3 cups) cooked brown and sweet rice (page 63)
1 ripe avocado, quartered
140 g (5 oz) mixed trimmed rocket, spinach and watercress leaves
Carrot dipping sauce
Sweet, tangy and full of flavour, this sauce is a cinch to make. Once you taste it, you’ll want to drizzle it over everything. When used as a dressing, it lends a lovely Asian flavour to crisp lettuces or coleslaw.
MAKES 300 ML (10 FL OZ/11⁄4 CUPS)
135 g (5 oz/11⁄2 cups) grated carrots
2 tablespoons unpasteurized apple cider vinegar
1 tablespoon unpasteurized sweet white miso
1 teaspoon umeboshi paste
1⁄2 garlic clove
1⁄4 teaspoon fresh ginger juice (see sidebar on page 174) 120 ml (4 fl oz/1⁄2 cup) filtered water
1⁄4 teaspoon sea salt, plus more to taste
1⁄2 teaspoon toasted sesame oil
3 tablespoons extra virgin olive oil
METHOD
Place 1 sheet of nori, shiny side down, on a sushi mat. Wet your hands with cold water to prevent rice from sticking to them. Gently press 140 g (5 oz/ 3⁄4 cup) cooked rice thinly over the surface of the nori, covering all but a 5-cm (2-in) strip at the end furthest from you. Cut each quarter of avocado into 3 long slices and place them along the edge closest to you. Place a quarter of the greens over the avocado.
To roll, moisten the exposed strip of nori with a little water. Carefully lift the end closest to you up and over the filling, squeezing firmly. Lift the mat up and continue rolling until you reach the moistened nori; seal the roll. Wrap the mat around the whole roll and squeeze gently to secure.
Remove mat and place roll seam- side down. Use a moistened knife to slice into 6 to 8 pieces. Repeat with remaining ingredients.
Carrot dipping sauce
Place carrots, vinegar, miso, umeboshi paste, garlic, ginger juice, water and salt in an upright blender; blend until completely smooth, about 1 minute. Add sesame oil and olive oil and blend for another 20 seconds or until creamy. Pour into a bowl and serve with rolls, or place in a jar and store in the fridge for up to three days.
Recipe and image from At Home in the Whole Food Kitchen by Amy Chaplin (Quarto) $39.99.
