Rice and Veggie Wrap
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
- Ingredients
- 4 Tortillas
- 2 Tbsps Mayonnaise
- ½ tsp Wasabi paste
- 4 sheets nori Seaweed
- 3 ⅓ cups cooked Sushi rice
- 2 Tbsps freshly chopped cilantro
- 1 carrot (coarsely grated)
- ¼ Cucumber (deseeded and cut into batons)
- 1 cup Surimi (chopped)
Product recommendation
Basic recipe (for 500 g cooked rice):
200 g | 1.333 cups sushi rice
300 ml water
1 small piece kombu; (kelp, approx. 5 x 5 cm)
2 tbsp rice wine vinegar
1/2 tsp sugar
1 Thoroughly wash the rice in a sieve under running water, until the water runs clear. Put the rice, water and kelp in a solid cooking container and cook in an electric steamer at 100°C for 18 minutes, stirring from time to time.
2 Warm the rice wine vinegar and stir in a pinch of salt and the sugar.
3 Transfer the rice to a bowl and remove the kelp. Run a cooking skewer through the rice, down and across, slowly pouring the seasoning mixture over. At the same time, fan the rice with a fan so that it cools quickly to room temperature and develops an attractive sheen.
Preparation steps
1.
Lay out the tortillas. Mix the mayonnaise with the wasabi and spread thinly over the tortillas. Top with the nori sheets and cut off any protruding edges.
2.
Mix the sushi rice with the coriander and spread over the nori sheets. Press to an even thickness. Lay the pieces of carrot, cucumber and surimi in a line down the centre.
3.
Roll up the wraps tightly and cut in half at a slight angle. Serve with dips if desired.
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