It’s hard to believe that a few rice rolls stuffed with protein and other toppings can conquer so many stomachs. Sushi becomes an addiction for everybody who tastes it. And when something is trendy, all types of variations of the original recipes arise. For that reason, we choose today to use the raw fish for vegetables to show you how to prepare vegetarian makis, as tasty and addictive as the original sushi.
Servings for 1
Cook the whole rice in water for 20 minutes. Drain and let the rice cool down.
Once it is cold, add rice vinegar and spread the rice in the nori sheet with your hands. Leave the borders free.
Spread the cream cheese in the middle of the rice and add the raw vegetables, red cabbage, carrot and avocado, cut in stripes.
Sprinkle with black & white sesame seeds and form the rolls.
Wet one of the borders with water and, with the help of the bamboo mat, make a roll.
With a sharp, wet knife, we cut the roll in a bit less of 1-inch slices.
Serve with soy and wasabi.
Rice should be well integrated and with a creamy texture. Serve hot sprinkled with chopped nuts and sesame seeds!
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