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Vegan California Sushi Rolls (High-Protein) – Plant Based Jess

In the vibrant world of vegetarian and vegan cuisine, California sushi rolls stand out as a delicious and versatile option for both sushi lovers and those trying to incorporate more plant-based values into their diet. Plant Based Jess provides an exciting recipe that takes the classic California roll and infuses it with high-protein plant-based ingredients. Perfect for a healthy lunch, dinner, or even a fun gathering, these Vegan California Sushi Rolls offer a creative twist on a beloved classic.

The Allure of California Rolls

Traditionally, California rolls are characterised by their creamy texture and umami flavour, often featuring imitation crab combined with creamy avocado and crisp cucumber. The magic of these rolls lies not just in their taste but also in their convenience. They can be easily customised with various ingredients to suit personal preferences or dietary restrictions. By swapping out seafood for plant-based proteins, we can enjoy sushi without compromising our values or health.

High-Protein Plant-Based Ingredients

The stars of Plant Based Jess’s Vegan California Sushi Rolls are the high-protein elements that not only satisfy the palate but also support a nutritious lifestyle. Here are the key ingredients that make these rolls both protein-packed and delectable:

1. Tofu: Firm tofu is a fantastic source of protein, offering about 10 grams per 100g. When marinated and grilled, it adds a comforting umami flavour to the sushi rolls.

2. Chickpeas: Mashed chickpeas add a creamy texture and provide a plant-based protein source. They are also rich in fibre, making these rolls even more filling.

3. Avocado: While known for its healthy fats, avocado also contributes a small amount of protein. Its rich, creamy texture helps to bind the rolls together and enhances the overall eating experience.

4. Brown Rice: Using brown rice instead of white rice not only adds nuttiness but also packs in additional nutrients and protein, making the rolls heartier and more satisfying.

5. Vegetables: Fresh cucumber and carrot strips introduce crunch and brightness, while green onions can offer bursts of flavour and freshness. These vegetables are low in calories but high in vitamins and minerals.

Recipe: Vegan High-Protein California Sushi Rolls

Ingredients

• For Sushi Rice:

  • 1 cup sushi brown rice
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon salt

• For Filling:

  • 200g firm tofu, pressed and diced
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 ripe avocado, sliced
  • 1 medium cucumber, julienned
  • 1 medium carrot, julienned
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • Optional: Sprinkle of sesame seeds for garnish
• For Rolling:
  • 4-5 sheets of nori (seaweed)
  • Soy sauce or tamari for dipping

Instructions

1. Prepare the Sushi Rice:

   • Rinse the brown rice under cold water until the water runs clear. Combine it with 2 cups of water in a pot and bring it to a boil. Once boiling, reduce the heat, cover, and simmer for about 40-45 minutes, or until the rice is tender and water is absorbed.
   • In a small bowl, mix rice vinegar, maple syrup, and salt. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool.

2. Prepare the Filling:

   • In a small bowl, mash the chickpeas using a fork until somewhat smooth but still chunky. Mix in soy sauce and sesame oil.
   • In a non-stick skillet, sauté the diced tofu in a little oil until golden brown. Allow to cool.

3. Assemble the Rolls:

   • Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
   • With wet hands, spread a layer of sushi rice over the nori, leaving about 2cm of space at the top.
   • In the centre, layer the mashed chickpeas, sautéed tofu, avocado slices, cucumber, and carrot.
   • Starting from the bottom, carefully roll the sushi away from you, pressing firmly as you go. Seal the edge of the nori with a little water.
4. Slice and Serve:
   • With a sharp knife, slice the sushi rolls into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.
   • Arrange the rolls on a platter, sprinkle with sesame seeds if using, and serve with soy sauce for dipping.

Conclusion

These Vegan California Sushi Rolls from Plant Based Jess are a stunning testament to the creativity and flavour of plant-based cooking. High in protein and loaded with fresh ingredients, they provide a wholesome dining experience without compromising on taste. Whether you are a seasoned vegan or someone simply looking to explore new flavours, this recipe will surely delight your taste buds and inspire your sushi-making adventures. So gather your ingredients, invite a friend or two, and roll your way to a delicious and nutritious meal!

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