Hello!
I have made vegetarian sushi and this recipe it's perfect for the summer, so I want to share it with you.
INGREDIENTS FOR 2 ROLLS:
-1 CUP OF SHORT GRAIN SUSHI RICE
-2 CUPS OF WATER
-2 TBS. OF WHITE VINEGAR
1/2 TBS OF ORGANIC SUGAR
-2 SUSHI NORI, SEAWEED SHEETS
1/4 CUP OF SHREDDED CARROT
1/4 CUP OF FRESH CUCUMBER IN JULIENNE CUT
1/4 CUP OF AVOCADO CUBES
1/4 CUP OF CREAM CHEESE
1/2 OF SOY SAUCE
1/2 JUICE LEMON
1 TSP OF SESAME SEEDS
+YOU WILL NEED THE BAMBOO SUSHI MAT
INSTRUCTIONS.
Cook the rice with water and wait for it to be ready.
In a small container, mix the vinegar with sugar and season the warm rice with the mixture gently to avoid braking the rice grains.
ASSEMBLE THE SUSHI ROLL:
Place a nori sheet on a bamboo rolling mat, shiny side down.
Spread a thin, even layer of rice over the nori, leaving a small space at the top or lower edge.
Arrange your fillings in a line across the center of the rice.
Using the mat, tightly roll the sushi, starting from the edge closest to you.
Moisten the top edge of the nori with water to help seal the roll.
SLICE THE ROLL.
Use a sharp, wet knife to cut the roll into bite-sized pieces, you can wet the knife between cuts, you can do each cut about half inch.
THE SAUCE:
Pout the soy sauce into a deep bowl, add the lemon juice and the sesame seeds and mix it.
NOW DIP THOSE ROLLS AND ENJOY!