Plat
Vegan Cucumber Sushi Rolls
30 minPour 2Nutri-Score A€€
A
30 min
30 minVegan Cucumber Sushi Rolls
ce qu’il vous faut
Ingrédients
cucumber (halved lengthwise and hollowed out)Fruits et légumes2 morceaux
sushi rice (cooked and cooled)Céréales200 g
rice vinegar (stirred into the cooked rice)Épicerie30 ml
sugar (dissolved in the vinegar)Épicerie10 g
saltÉpices3 g
avocado (sliced)Fruits et légumes1 morceau
carrot (cut into thin sticks)Fruits et légumes1 morceau- nori sheetÉpicerie2 morceaux
soy sauce (for dipping)Épicerie30 ml
par portion
Nutrition
497kcal
- Glucides
- 95 g
- Protéines
- 9 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Saladier
Casserole
knife
pas à pas
Préparation
- Étape 1
Cook the rice
- Rinse the sushi rice and cook it until tender.
- Mix the rice vinegar, sugar and salt, then fold into the warm rice and let it cool.
- Étape 2
Prepare the vegetables
- Halve the cucumbers lengthwise and scoop out the seeds with a spoon.
- Slice the avocado and cut the carrot into thin sticks.
- Étape 3
Fill the cucumber rolls
- Fill the hollowed cucumber halves with the seasoned rice.
- Add the avocado and carrot sticks, then press gently so the filling holds.
- Étape 4
Slice and serve
- Cut the filled cucumbers into bite-sized rounds.
- Serve with soy sauce for dipping.