• SpicetheSpirit

Vegetable sushi

Nutrient content per person: Calories 178 g Carbs 32 g Fat 4 g Protein 6 g

Yes, it still tastes very good without the sea animals!

Preparation time: 30 minutes


Ingredients:

2 nori sheets

50 g boiled sushi rice or porridge rice ( unboiled about 25 g of rice)

20 g tofu

10 g sun-dried tomatoes

10 g cucumber

5 g carrot

10 g avocado

3 g salt

2 g sugar

1 tbsp rice wine vinegar

Optional aside:

50 ml soy sauce

20 g pickled ginger

3 g wasabi

Directions:

The hardest part of this process is to cook the rice and wait for it to cool down. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle. In a small saucepan, combine the rice vinegar, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. At the same time wail you wait, start cooking tofu and cutting the vegetables. Cooking tofu is not hard, just put it on a heated pan and fry from each side about 2-3 minutes. When tofu is fried then cut it into strips. Take your nori sheet, make sure the stripes are facing you and the rough side up. Put half of your rice onto nori sheet and cover the sheet evenly leaving 3 cm from the top uncovered. Now but fillings and roll the nori till the uncovered part. Put a little bit of water on top of the uncovered part and then roll until it’s all the way rolled up. Make another one and then cut each roll into 6 pieces. Enjoy it with pickled ginger, wasabi and soy sauce.



Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #spicethespirit

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Nutritionist

 Yoga teacher

 

 

 

   © 2019 Spice the Spirit|Kariina Kuningas