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Vegan California Roll

Vegan California Roll Vegan California Roll

What a beautiful morning in Laurel Canyon. After a week of rain, we are back to clear skies, powder puff clouds, and the gentle breeze of canyon living. Our yard is absolutely singing with gratitude from the 7-day drench of moisture. Here are some snaps taken this morning.


Villa Weepah Entrance1 e1334548805107 Vegan California RollWelcome to the jungle

IMG 6835 e1334549633665 Vegan California RollBlooming Bouganvilla

blooming jasmine1 e1334551219577 Vegan California RollThe jasmine is jumping


IMG 72951 e1334548992556 Vegan California RollDappled sunlight

IMG 72921 e1334551632397 Vegan California Roll

Laurel Canyon glow

After Hot Cross buns and orange marmalade and a few too many chocolate Easter eggs last week, I thought it would be nice to lighten up with some sushi. Vegan California Roll  is my favorite lunch of choice because it’s a cinch to make it leaves you  feeling light and breezy. The only preparation that the recipe requires is to cook a cup or two of short grain brown rice, and slice up a few vegetables. Add some pickled ginger and wasabi, and you’re ready to roll.

Vegan California Roll

2 cups cooked short grain brown rice
2 carrots, cut into long matchsticks
1 medium size cucumber sliced into long strips
1 avocado, peeled, seeded, and sliced
5 sheets roasted nori seaweed
pinch of sea salt
2 tablespoon of organic sugar
2 tablespoon brown rice vinegar

pickled ginger, to serve on the side
wasabi paste, to serve of the side

1. Rinse the brown rice with filtered water. Cook the brown rice as per the directions of the packet. Cool for 10 minutes. Heat a small saucepan of water to boiling point, then turn off the heat. Put the sugar and rice vinegar into glass bowl, then place on top of the saucepan saucepan and stir until the sugar dissolves.
2. When the rice has cooled, transfer to a glass bowl, then add the sugar and vinegar mixture. Toss lightly to coat evenly. Cool until the rice reaches room temperature.
3. Lay a sheet of nori seaweed on a sushi mat, then layer a 1/4 of the sheet with the rice, then top with matchsticks of avocado, carrot, and cucumber. Roll tightly with both hands. Moisten the end of the nori to join the ends, trimming off any excess nori.
4. Using a sharp knife, hold the base of the sushi roll firmly, a cut 8 pieces per roll. Serve with pickled ginger and wasabi on the side.

Makes 5 rolls.

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