Lavash Bread "Sushi" Pinwheel Recipe
If you’re intimidated by the thought of making sushi, this recipe is a great place to start. These sushi-syle pinwheelsl are much easier than the real thing, but still delicious. No nori sheets or rice are involved. Instead, I used soft flatbread, roasted red bell pepper hummus, crunchy shredded carrots, wasabi-flavored avocado, edamame beans and spinach leaves. They can be served as appetizers for a dinner party; to ensure they don't fall apart, secure them by tying cute bows around the "sushi" using garlic chives. Remember, you eat with your eyes first!
If you happened to stop by the Gilroy Garlic festival this weekend, you may have come across the California Lavash booth. I absolutely love their artisan flatbread and used it in this dish. Their new look has officially launched and it should be hitting Whole Foods shelves in a few weeks; I’m personally excited about that because you'll be able to see my photos on the new packages!
Yields: 24 sandwiches2 sheets lavash bread, see tips
1 cup hummus
1 red bell pepper
¼ cup shredded carrot, (in food processor)
3 tablespoons edamame beans
1 lime, freshly squeezed
2 cups baby spinach leaves
¼ teaspoon sea salt (or regular salt)
½ teaspoon white pepper, freshly ground
3 tablespoons wasabi oil
24 garlic chives
For the roasted bell pepper: Wash the bell pepper and pat dry. Place a grill on your stove and char all the skin. Wrap in aluminum foil. Let cool for about 10 minutes. Wash under running water and the skin will come right off. Seed and coarsely chop. Transfer to a food processor, add hummus and pulse until it changes color.
Prepping the avocados: Cut the avocado in half and remove the pit. Using a sharp chef’s knife, slice the avocado into long pieces. Drizzle with lime juice to avoid oxidation, add wasabi oil. Season with salt and pepper and cover with plastic wrap.
Spread a layer of hummus on the rectangular lavash bread sheets, stopping 1 inch before the edge (the filling will spread to the edges once the pinwheel is rolled). Spread 4 sections of different vegetables, lenghtwise: carrots, avocado, spinach and edamame beans. Drizzle with the remaining wasabi oil. Season with salt and pepper. Roll the bread sheets up into a tight wrap.
Using a sharp knife, trim 1 inch from each end of the wraps. Slice the logs into 6 pieces.
Blanch the garlic chives to soften them. Use each string to tie a knot around the "sushi".
Transfer the pinwheel appetizers to a serving platter. Garnish with a few dots of wasabi oil as a reminder of the flavors inside.
Serve at room temperature.
The hummus acts as an adhesive and prevents the vegetables from sliding too much once the rollups are wrapped.
I used California lavash bread; it's also known as lahvash and cracker bread. It's a huge time saver for making quick and easy meals. It's available at Raley's and Whole Food stores throughout Northern California. You could also replace it with tortilla wraps or crêpes. They're very easy to roll too.
You can prepare the ingredients in advance, chill in the refrigerator and assemble the rolls later in the day.
I used Boyajian wasabi oil.
You can find more sandwich recipes here.Published By: on July 29, 2013.