The combination of crisp vegetables, sweet teriyaki sauce, spicy mayo and crisp fried onions is sublime here.
180g (6oz/scant 1 cup) sushi rice
3 tbsp seasoned vinegar for sushi rice
4 nori half sheets
4 long slices of cucumber
1 small carrot, around 80g (3oz), cut into very fine matchsticks
8 slices avocado
teriyaki sauce, to drizzle
Spicy Mayo (included in the book ), to drizzle
ready-made fried onions, to sprinkle
soy sauce, wasabi and sushi ginger
Make the rice according to the instructions on page 14, using 220ml (8fl oz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.
Put a sheet of nori on top of the sushi mat, shiny-side down and with the longest edge lying horizontally. Spread a portion of the rice to cover, then flip the nori over. Arrange a length of cucumber in the middle of the nori, followed by the carrot, spreading it out to the ends. Add a couple of slices of avocado and spread out again so it is even. Roll up to make an inside-out roll. Do the same again to make three more rolls.
Slice each into eight pieces, then drizzle with the teriyaki sauce, a little spicy mayo and top with the fried onions. Serve with soy sauce, wasabi and sushi ginger.
Cook more from this book
Chicken Katsu Noodles
Buy the book
Japanese Cooking for the Soul: Healthy. Mindful. Delicious.
£14.99, Ebury Press
Read the review
3 thoughts on “Veggie Crunch Rolls”