Sushi vegetariano
silvana63
Preparation time
15 minutiDifficulty
FacileCooking time
20 minutiServings
2sushi vegetariano con avocado e cetrioli
Ingredients
- Cucumber200 g
- Sushi rice100 g
- Celery50 g
- Dried seaweed (Aonori)10 g
- Carrots2 u (150 g)
- Soy sauce1 tablespoon
- Avocado1 u (300 g)
Procedure
0. In a pot of hot water, cook sushi rice. I use ribe rice. Don't add salt if you want to season it with soy sauce. Meanwhile, I chop the cucumber into small pieces after washing and peeling it (or with the peel if organic). I remove the peel and the central stone from the avocado and cut it into small pieces.
1. I cut the peeled carrots and the celery stalk into small pieces and cook them for a few minutes in a pan with a drizzle of extra virgin olive oil and a splash of water.
2. Drain the rice when al dente and let it cool. Add a tablespoon of soy sauce. Meanwhile, prepare two sheets of nori seaweed. Generally, it's not recommended to consume more than one sheet of nori per person per day. Lay the nori sheet out on a sheet of parchment paper if you don't have a baking mat.
3. Arrange the rice on 3/4 of the seaweed sheet, with the avocado, cucumber, celery, and carrot in the center. If desired, sprinkle a tablespoon of grated vegan cheese on top. Roll the nori sheet around the rice. Cut the roll into five pieces.
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Creation date Apr 25, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.