FRUITY CATERPILLAR ROLL (raw-vegan)
Sushi can be one of those things that we can let our creativity flow with. The word “SUSHI” should be looked at as an opportunity to incorporate many different ingredients and an artful ways of displaying them. This FRUITY CATERPILLAR ROLL is a delicious roll that contains only fruit, no rice nor fish. I think this is not only a tasty way to get my fruit in but a beautiful presentation for any occasion. You and your guests just might find yourself wondering if you should eat it or just gaze at it…
A CHEF’S TIP: to make ahead, do all of the steps except for cutting the avocado- do this the same day that you are serving. Be sure that if you are storing the fruit roll in the freezer until tomorrow, that you wrap it well to prevent freezer burn.
2 ripe organic avocados
2 small organic Meyer lemons, cut off ends, make a single slice lengthwise in to peel, gently remove peel in one piece and reserve all
2 ripe organic bananas
1 1/2 organic chia seeds, fine grind (I use an old coffee grinder)
1 TBSP whole organic sesame seeds
1 TBSP fine ground organic sesame seeds
1/4 tsp fresh ground pink salt
1 small organic pink lady apple, do NOT peel, cut into small matchsticks
1/2 organic ruby red grapefruit, peel and cut into small strips, reserve peel for another recipe
1/2 cup fresh ripe organic pineapple, cut into small strips
1 cup fresh organic young Thai coconut meat, fine chopped
1/2 cup fresh organic goji berries (I can only get sun-dried goji, so I soak in water for 45 minutes and drain)
marinated fresh ginger :
1/3 cup fresh organic ginger, shred with vegetable peeler, 1/3 raw organic cider vinegar, 2 tsp. raw coconut crystals, mix all and allow to marinate 24 hours, reserve marinade for recipe
2 tsp raw wasabi powder, 2 tsp water, mix to a paste allow to set up 5 minutes
1 cup fresh organic pea pod shoots, wash and spin dry
In a small bowl, mash the banana with 2 TBSP of the marinated ginger marinade, ground chia seeds, whole sesame seeds, ground sesame seeds and pink salt, this is your banana mixture. In a separate bowl, mix the apple matchsticks with 1 TBSP of the ginger marinade and set aside. Take the Meyer lemon peels and cut width wise into 1/8 inch thick strips. juice the meat of the lemons and reserve in a separate bowl. Cut the avocado in half lengthwise and pit. Gently peel the avocado and lay on a flat surface with the pit hole facing down. Using a sharp knife gently cut thin (thin as you can) slices lengthwise, gently dip each slice well into the lemon juice and place on a plate, be sure not to over lap the slices. On a sushi rolling mat, line it with plastic wrap, place mat in direction to roll. starting from the right hand side, lay one slice down with the pit hole facing to the right, horizontally. Now lay the next piece the same direction slightly overlapping (like shingles on a roof) onto the first one [see pic below], continue to the full width of the rolling mat.
Gently wrap the avocado and transfer to a flat surface out of the way. Now repeat with the remaining avocado slices to create the second shingle line of avocado slices, wrap and transfer to a flat surface.Using the sushi mat, lay on a flat surface with the roll direction going up away from you, line with plastic wrap. Place 1/2 of the shredded coconut down into a rectangle shape the same width of rolling mat and as high as the avocado slices, don’t need to be exact just close. Spread 1/2 of your banana mixture on top of the shredded coconut evenly and gently press down into the coconut with a spatula. Starting from the top of this layer, single layer a double row lengthwise of apple matchsticks, now single layer a double row of grapefruit strips, then finish with a double row of pineapple strips. While holding the bottom side closest to you of the rolling mat, gently start to roll upwards the flat fruit roll into a tight tube onto itself just like you would sushi. Gently press to make an even tube shape. Continue with the other. Wrap well in the plastic wrap and place flat in the freezer for 2 hours. In your food processor, fine chop the goji berries into a paste, set aside. Once your fruit tubes are frozen gently remove from the plastic wrap and place on a flat surface. Line up your avocado shingles with the fruit tube. Unwrap one side of the avocado, now flip onto the frozen fruit roll evenly and drape over the sides, the plastic wrap will now be on top of the roll. Gently move the avocado slices to wrap the fruit roll, they should stick a little. Now gently smooth out the roll and remove the plastic wrap.
Repeat with the second roll. Cut the ends to make even (yes as the chef you get to eat this part). Place the pea pod shoots on your serving platter where you will lay the roll onto, think of a caterpillar on grass look (see main picture). Gently place the roll on the shoots, I used 2 flat spatulas to make sure it did not break.. Now dress with the Meyer lemon peel strips and goji berry paste as shown in main picture. Serve immediately with marinated ginger and wasabi paste. I like to show everyone the completed rolls before I cut it, cut each into 4 pieces, serve each person 2 pieces. ENJOY!!