Californian Rolls Recipe
Who knew Burger Sauce could be used to make sushi, here is a vegetarian recipe for you to try.
Serves — 4 people
Prep time — 00
Cooking time — 00
200g Short grain sushi rice
1 tbsp Rice wine vinegar
Black sesame seeds
LEON Olive oil for frying
1 medium carrot
Julienne Beetroot red pepper
Julienne 1 medium cucumber
Julienne 1 medium avocado
Firm tofu, sliced into thin strips
1 tsp salt
Finely chopped spring onions
Chopped Fresh dill
LEON Burger sauce
Rinse the sushi rice in a fine mesh colander under cold water.
Heat some oil in a frying pan and cook the tofu strips for 3 to 4 minutes with a tablespoon of tamari.
Place a nori sheet lengthwise on a bamboo rolling mat with the shiny side down.
Fill a shallow bowl with cool water and wet your hands. Take a handful of the cooled sushi rice and place it in the centre of the nori sheet. Spread evenly, leaving a 3cm strip of the nori sheet uncovered at the top. Press the rice down flat with your hands.
Place some thin strips of cucumber, carrot, tofu and avocado in a line on the nearest edge / bottom of the nori.
Tucking your thumbs under the bamboo sheet, hold the ingredients with your fingers, lift the matt up and roll up and over filling. Keep rolling until you get to the last inch.
Wet your fingertips and leave a few drips of water on the remaining inch of the nori sheet and then roll the rest in and seal tightly. If it doesn’t stick then add a little more water to the edge of the nori.
Using a wet, sharp knife, slowly cut into 6–8 pieces.
Drizzle with burger sauce, extra dill and sesame seeds to serve.
The LEON LOVe Burger has something of a cult following since it launched on the menu in 2019 and this burger sauce is a big reason why. Rich and tangy, we’ve swapped the gherkin for dill to create a sauce that makes your food zing. Not just for burgers, it’s perfect for slathering over your roasties, boosting your beetroot or even straight from jar! And it #JustHappensToBeVegan.