Saishoku saimaki (vegetarian sushi)
½ sheet nori (18x10cm)
8 tbsp. tablespoons sushi rice
Slice avocado (18x1 cm)
1 tbsp. spoon of spinach leaves, boiled and wrung
Thin slice of cucumber 18 cm long
Thin slice of carrot 18 cm long
1-2 seasoned shiitake mushrooms, cut in half
A pinch of fried sesame seeds
Slice avocado for wrapping 12.5 cm long and 3 mm thick
Cover the sushi mat with cling film. With your hands moistened with a mixture of water and vinegar, put rice on top with an even layer (the size of the layer should correspond to the size of the nori sheet or slightly exceed it). Put the nori on the rice. Put the remaining ingredients in the center of the nori leaf. Sprinkle with fried sesame seeds.
Put your thumbs under the sushi mat and hold the toppings with the rest. Bend the mat so that 2.5 cm of the nori edge is visible, roll up. Squeeze firmly with your fingers, then lift the mat and pull it slightly toward you. Close the roll completely again and remove the mat.
Put sushi on a cutting board. Cover the roll with thin slices of avocado (they should cover the roll for three quarters, leaving the bottom open). Carefully cover the roll with cling film and cover with a mat. Squeeze gently but firmly so that the avocado slices stick to the rice.
Remove the mat and film, cut the roll in half, and each half into 3 parts. Arrange on a platter with wasabi and ginger.
½ sheet nori (18x10cm)
8 tbsp. tablespoons sushi rice
Slice avocado (18x1 cm)
1 tbsp. spoon of spinach leaves, boiled and wrung
Thin slice of cucumber 18 cm long
Thin slice of carrot 18 cm long
1-2 seasoned shiitake mushrooms, cut in half
A pinch of fried sesame seeds
Slice avocado for wrapping 12.5 cm long and 3 mm thick
Cover the sushi mat with cling film. With your hands moistened with a mixture of water and vinegar, put rice on top with an even layer (the size of the layer should correspond to the size of the nori sheet or slightly exceed it). Put the nori on the rice. Put the remaining ingredients in the center of the nori leaf. Sprinkle with fried sesame seeds.
Put your thumbs under the sushi mat and hold the toppings with the rest. Bend the mat so that 2.5 cm of the nori edge is visible, roll up. Squeeze firmly with your fingers, then lift the mat and pull it slightly toward you. Close the roll completely again and remove the mat.
Put sushi on a cutting board. Cover the roll with thin slices of avocado (they should cover the roll for three quarters, leaving the bottom open). Carefully cover the roll with cling film and cover with a mat. Squeeze gently but firmly so that the avocado slices stick to the rice.
Remove the mat and film, cut the roll in half, and each half into 3 parts. Arrange on a platter with wasabi and ginger.
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