You do not need rice or fish to enjoy a fresh, crunchy maki roll. Here, a thin layer of white miso replaces the sticky rice and helps the nori sheet hold together, while avocado, cucumber, carrot and pepper bring colour and crunch. Rolling takes a little practice, but you soon get the hang of it with a bamboo mat. Served with a little tamari, these light rolls have nothing to envy the classic version.
Raw California rolls with miso and avocado
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Ingredients
- 2 nori sheets
- 2 teaspoons mild white miso
- 100 g alfalfa or clover sprouts (optional)
- 1/2 ripe avocado, thinly sliced
- 1/4 cucumber, deseeded and cut into thin sticks
- 60 g grated carrot
- 1/4 red pepper, cut into thin strips
- tamari, for dipping (optional)
Method
- Place a nori sheet, shiny side down, on a bamboo mat.
- Using the back of a spoon, spread 1 teaspoon of miso in a horizontal strip across the lower third of the sheet.
- Along the edge closest to you, arrange half the sprouts, avocado, cucumber, carrot and pepper.
- Take hold of the edge of the sheet and the mat together, keep the filling in place with your fingers, then roll, tightening as you go.
- Just before you finish, moisten the far edge of the sheet with a wet finger to seal the roll, then cut into 6 pieces with a very sharp knife.
- Repeat with the second sheet and serve straight away with a small bowl of tamari.
Tip
No white miso to hand? A thin layer of mashed avocado is enough to hold the nori sheet together, with a slightly milder taste. Wipe the blade with a damp cloth between each cut: the pieces stay neat and the filling does not get squashed.
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FAQ: your questions about raw California rolls
What is the difference between sushi and a California roll?
Sushi is the general term for Japanese dishes made with vinegared rice. The California roll is a North American creation: an inside-out roll, with the rice on the outside and the nori inside, filled with avocado and cucumber. This raw version keeps the typical filling but replaces the rice with a strip of miso.
What is in a California sushi roll?
The classic version combines vinegared rice, a nori sheet, avocado, cucumber and a filling such as surimi or crab, often rolled in sesame seeds. In the plant-based raw version of this recipe, crunchy vegetables and sprouts replace the crab, and miso takes the place of the rice.
What can you use instead of rice in sushi?
Several options work: blended and pressed cauliflower or parsnip to imitate the grains, thin ribbons of cucumber, or simply a sticky paste such as miso or mashed avocado. Cauliflower gives the look closest to rice; miso, on the other hand, brings the salty taste that would otherwise be missing.
How do you make maki without rice?
Spread a thin layer of a sticky ingredient over the lower third of the nori sheet (miso, mashed avocado or cashew paste), arrange vegetables cut into even sticks and roll tightly. The secret lies in the filling: sticks the same length as the sheet, so that every piece is full.
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