Jamaican Callaloo Sushi Roll (Vegan Sushi Roll)
If you love sushi and you love callaloo then this Callaloo Sushi Roll is for you. Jamaican callaloo is a delicious and nutritious dish that has a rich history in Jamaican cuisine. Whether you are a fan of Jamaican cuisine or just looking for a new dish to try, the Jamaican Callaloo sushi roll is a must-try dish it is a vegan-friendly sushi roll that is sure to satisfy your taste buds.
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Is Callaloo a versatile dish?
Jamaican callaloo is a very versatile dish that can be customized to suit different tastes and preferences. Some recipes call for the addition of coconut milk or okra to thicken the dish, while others use a variety of meats, such as shrimp, chicken, or beef. The spices used in the dish also vary, with some recipes incorporating Scotch bonnet peppers for added heat. But for this recipe, we used the versatility of the Callaloo and turned it into a vegan sushi roll.
What is considered a sushi roll?
Sushi in the form of a roll consists of sushi rice and other ingredients generally wrapped in nori (thin sheets of seaweed), with the filling of choice for this recipe we used Ackee and Saltfish. The roll is formed with the help of a bamboo mat, called a makisu.
What’s the most popular sushi roll?
California Roll– By far the most popular sushi roll. The California roll contains cucumber, crab, and avocado
What are the 3 main ingredients in sushi?
Sushi at its core is made with three simple ingredients: filling of choice, a nori sheet, and sushi rice
How many rolls of sushi per person?
Sushi is designed to share, which is why so many sushi catering packages feature platters or sushi “boats.” If you’re wondering how to order sushi for a hungry office, a good rule of thumb is roughly one roll (six pieces) per person.
Jamaican Callaloo Sushi Roll Ingredients
Sushi Ginger Ingredients
- Young Ginger
- Salt
- Seasoned Rice Vinegar
- Sugar
Sushi Rice ingredients
- Sushi Rice
- Water
- Seasoned Rice Vinegar
- Granulated Sugar
Other ingredients
- Seaweed Sushi Nori
- “Wasabi” Horseradish
- Jamaican Callaloo
How to make Jamaican Callaloo Sushi Roll
How to make Jamaican Callaloo Recipe Here
Sushi Rice Instructions
- Rinse the rice with cold water in a strainer until the water runs very clear. Drain well.
- Add rice to the pot and add the correct amount of water listed in the ingredients and cook the rice.
- When the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar and sugar. Mix until the vinegar is evenly mixed into the rice.
- Let the rice cool by scooping it and spreading it out on a baking tray to cool at room temperature.
Sushi Ginger Instructions
- Peel the skin of the ginger with a spoon.
- Using a vegetable peeler or mandolin slice pieces of ginger on a super-thin setting.
- Put salt on ginger, and allow to sit for 5 minutes.
- Rinse off the salt with water and pat dry.
- Place rice vinegar, sugar, salt, and water in a pan, and add medium heat. Allow sugar and salt completely to dissolve. Turn off the heat once it’s boiled. Set aside.
- Place your ginger in your clean jar.
- Pour the pickling liquid on top. Seal the jar, and allow it to cool on your kitchen counter for at least 30 minutes, before placing it in the fridge.
Wasabi Instructions
- Grate desired amount of horseradish on the fine side of the grater
- Drop 2-3 drops of green food coloring
How to Assemble a Sushi Roll
How to assemble your sushi using a sushi maker
- Grab your sushi maker! ( This is super helpful)
- Oil sushi maker
- Place rice in sushi maker then callaloo on one side and avocado on the other side
- Close the sushi maker and then push it unto the seaweed(Nori)
- And just use sushi mate to guide you as you rap your sushi, use water to seal the nori wrap close.
- Wet a sharp knife with cool water and cut it into slices and serve.
Assemble without a sushi maker
- Place a sheet of nori on your rolling mat with the shiny side down
- Wet your fingers to keep the rice from sticking to them as you work
- Spread a thin layer of sushi rice onto the sheet of nori
- Make a shallow depression near the bottom of the rice with your finger
- Add Filling
- Roll the sushi up from the bottom using your mat as a guided seal with water
- Wet a sharp knife with cool water and cut it into slices and serve.
“The Lord is my light and my salvation; Whom shall I fear? The Lord is the strength of my life; Of whom shall I be afraid?” Psalms 27:1 NKJV
Wisdom
We all have heard the phrase, “the devil is a liar” and he is. The devil loves to use fear to control us. He works in the darkness with his fallen angels to get us off the narrow path that leads to life. He will tempt us and try everything to deceive us and lead us to hell with him. But Jesus came into this world to save us.
Jesus died on the cross so that we could be forgiven for all of our sins if we believe in Him. He overcame the devil and we now through Jesus Christ and the power of the Holy Spirit have the power to overcome the devil and anyone else. He is our light in satan’s dark world. Who should we fear now that Jesus is Lord of our lives, who should we be afraid of in this world now that God is for us?
Yah gives us the strength, wisdom, knowledge, and power to do all we need to do in our lifetime, once we are obedient to Him as dear children. He is our Heavenly Father and He will protect us. He will save our souls from hell, and bring us into paradise with Him forever. Have no fear and do not be afraid, Jesus is with you everywhere you go.
More Sushi Recipes
Ingredients
Sushi Ginger Ingredients
- 1 lb Young Ginger
- Pinch of Salt
- 1 cup of Seasoned Rice Vinegar
- 3 tbsp of Sugar
Sushi Rice ingredients
- 2 cups Sushi Rice
- 2 1/2 cups Water
- 5 tbsp Seasoned Rice Vinegar
- 2 tbsp Granulated Sugar
Other ingredients
- Seaweed Sushi Nori
- 1/4 cup “Wasabi” Horseradish
- 3 drops of Green Food Coloring
Instructions
Sushi Rice Instructions
- Rinse the rice with cold water in a strainer until the water runs very clear. Drain well.
- Add rice to the pot and add the correct amount of water listed in the ingredients and cook the rice.
- When the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar and sugar. Mix until the vinegar is evenly mixed into the rice.
- Let the rice cool by scooping it and spreading it out on a baking tray to cool at room temperature.
Sushi Ginger Instructions
- Peel the skin of the ginger with a spoon.
- Using a vegetable peeler or mandolin slice pieces of ginger on a super-thin setting.
- Put salt on ginger, and allow to sit for 5 minutes.
- Rinse off the salt with water and pat dry.
- Place rice vinegar, sugar, salt, and water in a pan, and add medium heat. Allow sugar and salt completely to dissolve. Turn off the heat once it’s boiled. Set aside.
- Place your ginger in your clean jar.
- Pour the pickling liquid on top. Seal the jar, and allow it to cool on your kitchen counter for at least 30 minutes, before placing it in the fridge.
Wasabi Instructions
- Grate desired amount of horseradish on the fine side of the grater
- Drop 2-3 drops of green food coloring
How to assemble your sushi using a sushi maker
- Grab your sushi maker! ( This is super helpful)
- Oil sushi maker
- Place rice in sushi maker then avocado on one side
- Then carrots and pepper on the other side place the fish on top of the veg.
- Close the sushi maker and then push it unto the seaweed(Noriz)
- And just use sushi mate to guide you as you rap your sushi
How to assemble without a sushi maker
- Place a sheet of nori on your rolling mat with the shiny side down
- Wet your fingers to keep the rice from sticking to them as you work
- Spread a thin layer of sushi rice onto the sheet of nori
- Make a shallow depression near the bottom of the rice with your finger
- Roll the sushi up from the bottom using your mat as a guide
- Wet a sharp knife with cool water and cut it into slices
Video
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