California Roll on mango smoothie

AUTHOR
Rachel Vazquez
DIFFICULTY
not easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 2 Nori leaves (Asian shop)
  • 200 g Crayfish meat
  • 2 TABLESPOONS Japanese mayonnaise (alternatively mayonnaise)
  • 1 TEASPOON Chili sauce
  • 1 pinch Chilli powder
  • 7-10 Tbsp a few drops of sesame oil
  • 1 Cucumber
  • 1 ripe avocado
  • 7-10 Tbsp half cooked sushi rice
  • 4 TABLESPOONS Fly fish roe (alternatively trout caviar)
  • 1⁄2 ripe mango
  • 2 TABLESPOONS apple juice
  • 1 TEASPOON liquid honey
  • 2 TABLESPOONS rice vinegar
  • 1⁄2 Tsp medium hot mustard
  • 1 TEASPOON Curry
  • 50 ml Grape seed oil
  • 250 ml Buttermilk
  • 7-10 Tbsp Bamboo mat
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Cover a bamboo mat with cling film. Cut nori leaves in half lengthwise. Rinse crab meat cold, dab dry and pluck finely with a fork. Mix mayonnaise, chilli sauce, chilli and sesame oil.

  2. 2

    Add the crab meat.

  3. 3

    Wash the cucumber, halve lengthwise, remove seeds and cut into thick sticks. Halve avocado, remove stone, peel fruit halves and cut into slices.

  4. 4

    Place each 1⁄2 nori leaf on the bamboo mat with the rough side facing upwards. With moistened hands distribute 1⁄4 of the sushi rice evenly on it. Spread 1 tablespoon of roe on top. Cover with foil, then lay the second bamboo mat on top.

  5. 5

    Now turn everything around so that the rice is at the bottom. Remove the upper bamboo mat with foil.

  6. 6

    Approx. 1⁄4 Spread crab meat on it. Place pieces of cucumber and avocado next to it. Roll up firmly with the help of the lower bamboo mat, but do not wrap up the foil. Make 4 rolls this way and cut them into 6 pieces each.

  7. 7

    For the smoothie mango, peel the flesh from the stone, then cut into cubes. Puree with apple juice, honey, vinegar, mustard and curry in a hand blender. Stir in oil. Finally mix in buttermilk.

  8. 8

    Arrange the smoothie on four plates, put 6 sushi on each.