Share
- Ingredients
- Recipe
- Rice240 g
- Rice Vinegar4 tablespoon
- Sugar2 tablespoon
- Salt to taste
- Red Pepper1 unit(s)
- Onion1/2 unit(s)
- Carrot1/4 unit(s)
- Cucumber1/4 unit(s)
- Hummus to taste
- Nori Seaweed3 unit(s)
- Prepare the Japanese rice and season it while still hot with a mixture made with rice vinegar, salt and sugar.
- Chop half an onion and sauté in olive oil, adding salt to taste.
- Place the peppers directly on the fire to facilitate the removal of the skin. Rotate the pepper as each side burns, so that you have an evenly charred pepper.
- Clean the bell pepper with your fingers, removing the burned skin and seeds. Cut it into very thin slices (about 1 cm thick).
- Cut the cucumber and carrot into julienne.
- Place the rice in the seaweed, leaving two empty fingers on one side.
- Arrange the ingredients centered on the rice. Don't overdo it with the peppers so that the charred taste doesn't overpower the flavor of the dish. I added hummus that I already had in the fridge, but it's not necessary. Avocado would be just as good.
- Roll the seaweed starting from the side with rice to the ends, until reaching the point where we leave without rice. Make sure the roll is tightly rolled, if not, tighten the loose parts a little tighter.
- Cut the rolls into six pieces. Repeat the same procedure for three nori sheets. Serves two people.
Did you like this recipe?
You may also like
SWISS LEMONADE
Strawberry pie
Sushi
Sushi
