Vegetarian California Uramaki (inside out roll) with Bell Pepper Roe

INGREDIENTS

• 2 bell pepper halves reserved from previous recipe
• 1 medium head green cabbage
• 1 cup of mayonnaise
• ½ cup buttermilk
• 1 tbsp honey
• 1 tsp brined green peppercorns crushed and chopped
• pinch of salt
• 1 cucumber peeled, pitted and sliced into ¼ inch strips
• 1 avocado peeled, pitted and sliced

DIRECTIONS

1. Using reserved bell peppers, cut in half or thirds initially and remove any remaining membrane.
2. Slice pepper into thin slivers from the membrane side and dice until pieces are 1 mm or less in size to mimic Tobikko(flying fish roe).  Drain on clean paper towel or sieve and set aside.
3. Chop cabbage head and dice to start slaw
4. Mix with mayo, buttermilk, honey, salt and crushed green peppercorns.
5. Again as emphasized before wash hand thoroughly, all utensils and try to keep a clean work area.
6. Cut Nori sheet in half lengthwise and place on sushi mat.
7. Cover with a one to three grain thick layer of prepared sushi rice depending out the amount of filling desired.  No need to leave edge this time.
8. Add layer of bell pepper faux roe and cover with sheet of plastic wrap.
9. Flip over roll on mat so the rice and plastic wrap faces down.
10. Place slaw, slice cucumber and avocado in center of sheet and roll as before avoiding rolling the plastic wrap inside the roll.  See this tutorial I found on the net – How to make a California Roll (Inside out roll).
11. Cut into pieces and serve.

Other sushi recipes from the campaign.  Email me if you would like any of these recipes or others.

- Inside-out crab salad Uramaki topped with avocado and salmon

- Spicy tuna Maki seasoned with Korean red pepper paste and lemon zest

- Deep-fried salmon skin Maki with cream cheese

- Tako(Octopus) Nigiri with sweet butter glaze

- Seared tuna Sashimi with maple nectar

- White (Fatty) Tuna Sashimi with sea salt oil

Moroccan Preserved Lemon

INGREDIENTS

• Organic Lemons (Meyer if you can find them)
• Coarse Sea Salt
• Extra Lemon Juice
• *Spices – cinnamon, dried chili, peppercorns, bay leaf, coriander or other combination

DIRECTIONS

1. Trim ends, scrub and wash lemons thoroughly then set aside.
2. Sterilize canning jars and leave in water till ready to jar
3. Almost quarter lemons ¾ the way down.
4. Pack lemons with coarse salt, a tablespoon or more.
5. Place packed lemons tightly together in sterilized jar, pressing down firmly to release juices.
6. Add spices now if you choose.
7. Cover with extra lemon juice and seal.
8. For the first week, turn jar over once or twice to insure lemons at top remain covered.
9. Let sit 3 to 4 more weeks and lemons should be ready to use.  Store in fridge to keep.

*With preserved lemons you are eating the pickled skin.  It has a wonderful incomparable fragrant lemon essence that compliments many dishes.  Most notable Chicken Tangine.  I will provide a recipe at a latter time however if you can’t wait look online and let me know if you find a good one!

*Did I mention I heard the juice from the pulp will liven up any lackluster Bloody Mary!

Cheers,

Campaign Chef

NEXT TIME: MATZO BALL SOUP TOPPED WITH CILANTRO LIME CHICKEN

sushi Campaign Chef