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Vegan Hearts of Palm California Rolls

Vegan Hearts of Palm California Rolls

Made with Ecuadora Organic Hearts of Palm by @thecuriouschickpea

These vegan sushi rolls feature a fish-free California roll filling made with Ecuadora Organic Hearts of Palm! The perfect light, spring and summer meal!

Not only are no fish needed to make great sushi rolls, but these hearts of palm are harvested from land that has been converted from raising cattle to organic farmland where these indigenous palms (chontaduro) are grown.

These are so easy to make at home and taste delicious with a dollop of wasabi and dipped in tamari with bites of pickled ginger snuck in-between pieces

 

Vegan California Rolls
By Eva Agha @thecuriouschickpea
Serves: 6 rolls
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Time: 30 minutes
Ingredients:
Sushi Rice:
  • 1 ½ cups Japanese short grain sushi rice
  • 1 ½ cups water
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
Everything Else:
  • 1 can Ecuadora Organic Hearts of Palm
  • 2 tbsp vegan mayonnaise
  • 1 tsp rice vinegar
  • 1 tsp lemon juice, plus extra for the avocado
  • ¼ – ½ tsp salt, to taste
  • Black pepper, to taste
  • 1 cucumber, thinly sliced into match sticks
  • 1 avocado, thinly sliced
  • 3 sheets nori
  • Sesame seeds
Directions:
Prepare the sushi rice: 
  1. Thoroughly rinse the rice in a mesh strainer until the water is mostly clear. Shake off excess water then put rice in a pot and cover with the 1 ½ cups of water. Leave to soak for at least 30 minutes.
  2. Turn the stove on high, keeping a close eye on the pot. When the water just starts to boil, cover the pot and turn the heat down to the lowest heat. Cook for 15 minutes, then turn the stove off without removing the lid and let steam for 10 minutes.
  3. Meanwhile, stir together the rice vinegar, sugar, and salt until the sugar and salt have dissolved.
  4. When the rice has finished steaming, turn it into a large shallow dish (like a 9×13 baking dish) that you’ve prepared by brushing with water so the rice doesn’t stick. Pour the seasoned vinegar over the rice and using a silicon spatula “cut” the rice and fold it to evenly coat the rice in the vinegar and speed the cooling down of the rice. If possible, fan the rice while you cut and fold to cool it down even quicker. When the rice is room temperature cover it with a damp towel and set aside while you prepare everything else.
Make the California rolls:
  1. Drain the hearts of palm and chop them up into pea-sized pieces. In a mixing bowl stir together the chopped hearts of palm, vegan mayonnaise, rice vinegar, lemon juice, and salt and pepper to taste.
  2. Cover a bamboo sushi mat with a large zip lock bag or with plastic wrap (alternatively you can use a piece of parchment paper to roll). Cut the sheets of nori in half to make 6 pieces and set aside so that the nori does not get wet until you are ready to shape each piece.
  3. Prepare a bowl filled with water and a drizzle of vinegar to dip your fingers in to prevent the rice from sticking, dip your fingers as needed throughout the process.
  4. Place a piece of nori on the bamboo mat and add rice with wet fingers to make a thin layer covering the nori–all the way to the edges. Sprinkle sesame seeds over the rice, then flip the seaweed over so the rice is touching the plastic wrapped mat. Add a thin layer of the hearts of palm near the edge closest to you. Above that add a thin layer of cucumber, then finally the sliced avocado. Roll the mat to roll up the sushi into a log, making sure the edges touch so they can seal together. Roll the seam onto the bottom, then gently squeeze the mat to seal the roll.
  5. Cut the sushi by wiping the knife with a damp paper towel to clean and wet the blade between each cut. Cut in a slow rocking motion and use a sharp knife.
  6. Enjoy the sushi right away with wasabi, tamari, and pickled ginger! 

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