Vegetable Sushi Rolls
Ingredients
- Ingredients
- 250 grams Japanese Sushi rice
- 2 Tbsps Rice vinegar
- 1 tsp sugar
- salt
- 1 egg
- 1 tsp butter
- 1 pc Cucumber
- 1 pc Daikon radish
- Endive
- 10 Nori seaweed
- 2 tsps Wasabi paste
- 100 milliliters soy sauce
Preparation steps
Rinse the rice in a colander and drain. Bring rice and about 400 ml (approximately 1 2/3 cups) of water to a boil in a tightly covered pot.
Cook over low heat for about 20 minutes until liquid is absorbed, then immediately mix with rice vinegar, sugar and a little salt, and let cool covered.
Whisk the eggs with some salt and add to hot butter in a skillet and cook into a thin omelette. Then cut into thin strips. Rinse the cucumber and radish, peel and cut both into long, thin strips. Rinse the endive leaves, shake dry and tear into bite-sized pieces. Divide each of the nori sheets into 4 equal pieces.
Top each nori piece with a little rice, omelette, cucumber and radish strips, endive and a small amount of wasabi paste and roll. Serve with the soy sauce as a dipping sauce.
