Sushi Recipes - Inside-out California Rolls

Ingredients

• 1 red bell pepper

• 1 small zucchini, cut lengthwise into 8 strips

• 1 small, slender Japanese eggplant, halved lengthwise and cut into 2-cm (3/4-in) slices

• Olive oil for brushing

• 114 teaspoon salt

• 114 teaspoon freshly ground black pepper

• 2 sheets nori, toasted and halved

• 450 g (3 cups) cooked Sushi Rice

• 60 g (1/2 cup) black sesame seeds

• 150 g (5 oz) mushrooms, sliced and sauteed in olive oil

• 2 tablespoons Coriander Pesto

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Method:

1. Preheat oven to I80.C (350.F/Gas mark 4). Bake the bell pepper for 20 minutes or until the skin wrinkles. Place under cold, running water to cool and peel the skin off. Deseed and cut it into 1cm strips. 

2. Brush the olive oil over the zucchini and eggplant. Season with the salt and pepper, and bake in the oven until soft, about 5 minutes. Set aside to cool.

3. Cover a sushi mat with a sheet of plastic wrap. Place a half sheet of the nori on the mat. Spread 1 13 of the Sushi Rice evenly over it. Sprinkle with some black sesame seeds and cover with another layer of plastic wrap.

4. Slide one hand under the bottom plastic sheet. Place the other hand over the top plastic sheet. Turn the nori and Sushi Rice over so that the sesame seeds are on the bottom and the nori is on top. Then, remove the top plastic wrap from the nori.

5. Layer the vegetables along the center of the nori. Spoon a thin line of the Coriander Pesta close to the bell pepper.

6. Lift the front of the mat together with the sheet of plastic wrap and roll up the sushi. When the front of the mat is 2 cm (314 in) from the end of the sushi, lift the mat and plastic wrap away from the sushi. Con­tinue rolling to complete the sushi roll.

7. Cut each roll into 8 uniform slices and serve.