Sushi with Flower Cabbage Hiding
Cooking Time1 h 30 m
Ingredients8
DifficultyMedium
Flower rice in the sushi rolls provides a fresh twist without taking over what makes sushi so good. Here, it mixes with regular sushiris, so you still get the right feeling but with a little lighter content. It will be rolls that work as well to everyday life as when you want to do something a little more fun in the kitchen.
Cuisines
Ingredients
- Step: 12 dl sushiris
- Step: 21/2 dl rice vinegar
- Step: 31/2 dl strokes
- Step: 4250 g flower cabbage (approximately 4 dl riven, for about 30 st)
- Step: 54 pc nori-ark
- Step: 6200 g grown lax
- Step: 71/2 pc gurka
- Step: 81 pc avocado
Instructions
- Step: 1Cook the rice as directed on the packaging and let cool.
- Step: 2Cook up the rice vinegar and sugar and let go.
- Step: 3Remove the cauliflower roughly on a rip iron. Steam boil or mikra cauliflower at maximum power 2-3 minutes. Let cool.
- Step: 4Mix the sushiris with the flower cabbage rice and the rice vinegar mixture.
- Step: 5Put a sushimat or a thin kitchen towel on the bench, and on it a nori sheet with shiny side down.
- Step: 6Salmon and turmeric: Cut the salmon in strips. Cut the cucumber in thin rods. Divide, remove the kernel and crow off the avocadon. Cut in gaps.
- Step: 7Spread out a cm-thick layer with rice and cabbage but leave a 2-3 cm wide edge at the top (one long side) so the roll can be sealed. Add the filling and roll together gently, but still as hard as possible. Try to hold on so that the filling does not fall.
- Step: 8Roll to the free edge. Press the roll and hold it for a little while. Moisten the edge with water and roll the entire roll. Linda into plastic foil and add cold to serving.
- Step: 9Cut with thin, sharp knife, the rollers in 1-2 cm wide discs.
- Step: 10For serving: Serve sushin with Japanese soy, gari, wasabi and sesame seeds.
Näring
| Calories | 51kcal |
|---|---|
| Carbohydrates | 7g |
| Fat | 2g |
| Protein | 2g |
| Serving Size | 0 |
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