VEGGIE SUSHI

So sushi with vegetables. I am not an experienced sushi chef but I really wanted to be able to make sushi. So I started practicing. It is quite difficult but too fun if it works out!

Makes: 2 portion
Prep time: 15 minutes
Cooking time: 20 minutes
Equipment: Cooking pot and bamboo mat

Ingredients:
2/3 to a cup of sushi rice
tablespoon of rice vinegar
4 sushi nori sheets
tablespoon of sesame seeds
half cucumber

for serving:
soy sauce
pickled ginger
wasabi

Cook the sushi rice according to the package instructions. When it is done cooking, add the rice vinegar, stir well and then let the rice cool completely.

Cut the cucumber into strips and set it aside. You can also roast the sesame seeds in a dry frying pan for a few minutes if you like.

Now you have everything ready. In terms of technique, it is a bit difficult to explain how to roll the sushi, I am also far from an expert, but I have found a way that works. Cover the bamboo mat in some cling film, so your mat will stay clean. Place a nori sheet in the middle of the mat and spread a layer of the sushi rice on the nori leaf. Make sure you keep 1 or 2 cm empty at the end, then it will stick better. Now place the cucumber or other vegetables of your choice in the middle of the sheet with rice.

To make a start just start rolling the bamboo mat en tuck the sushi roll underneath, continue to roll the roll bit by bit and press it with every stroke you make. If this really doesn’t work out, just do it with your hands, without a mat. Try to be as tight as possible so that nothing will fall out.

Now take a sharp knife and wet it a little with a damp tea towel, this makes cutting a lot easier. First cut the roll in half, then cut the halves again and then again, so you all get equal pieces. Unless you don’t care, you just cut it just the way you want. Serve with soy sauce, pickled ginger and wasabi for the full experience!

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