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🍽️ California Roll Sushi

211 kcal · 30 min · 4 servings

Ingredients

• 100 g Sushi rice
• 1 tbsp rice vinegar
• 1 pinch salt
• 1 pinch sugar
• 100 g daikon radish
• 1 chili pepper
• 100 g cucumber
• 0.5 avocado
• 1 tsp lemon juice
• 50 g sesame seeds
• 2 roasted nori sheets

Instructions

1. 1. Rinse the sushi rice thoroughly under running water in a sieve until the water runs clear.
2. 2. Place the rice with 150 milliliters of water in a non-perforated cooking container and steam it in an electric steamer at 100 degrees Celsius for about 18 minutes, stirring occasionally. Warm the rice vinegar and mix it smoothly with the salt and sugar.
3. 3. Transfer the rice to a bowl. Draw a rice paddle or cooking spoon crosswise through the rice, slowly pouring in the vinegar mixture while doing so. Fan the rice with a hand fan at the same time so that it cools down quickly to room temperature and gets a nice shine.
4. 4. Peel the daikon radish and cut it into fine matchsticks. Wash the chili, remove the seeds, and cut it into strips. Mix it with the radish. Halve the cucumber lengthwise, scoop out the seeds, and cut it into sticks about 0.5 centimeters thick.
5. 5. Peel the avocado, cut the flesh lengthwise into strips, and drizzle it immediately with lemon juice. Toast the sesame seeds in a pan without fat, remove them, and let them cool on a flat plate.
6. 6. Wrap the sushi rolling mat with cling film and place a nori sheet on it with the smooth side facing up. Spread half of the sushi rice on it, press it down lightly, and carefully flip it over so that the rice is on the film.
7. 7. Place half of the radish, the cucumber sticks, and avocado strips on the lower third of the nori sheet and roll everything up using the rolling mat. Form a second roll from the remaining ingredients.
8. 8. Cut each sushi roll into 6 equal pieces and roll each piece in the toasted sesame seeds.

Nutrition per serving

• kcal: 211
• Protein: 6 g · Fett/Fat: 10 g · Carbs: 25 g