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🍽️ Vegetable California Rolls

131 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp sesame seeds
• 1 piece cucumber (approx. 10 cm)
• 0.25 ripe avocado
• 1 carrot
• 2 spring onions
• 2 tbsp sprouts (to taste)
• 1 tsp lemon juice
• 250 g sushi rice
• 1 tbsp wasabi
• 2 roasted nori sheets
• 2 tbsp black sesame

Instructions

1. 1. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon.
2. 2. Cut the cucumber halves into sticks about 0.5 cm thick.
3. 3. Peel the carrot and cut it into 5 mm thin sticks.
4. 4. Clean and wash the spring onions and cut them in half lengthwise.
5. 5. Wash the sprouts and let them drain well.
6. 6. Peel the avocado and cut it into strips.
7. 7. Drizzle the avocado strips with lemon juice immediately to prevent them from browning.
8. 8. Roast the sesame seeds in a pan without fat.
9. 9. Remove the sesame seeds from the pan and let them cool on a flat plate.
10. 10. Wrap the sushi rolling mat tightly with cling film.
11. 11. Place a nori sheet with the smooth side facing down on the wrapped mat.
12. 12. Spread half of the sushi rice evenly over the nori sheet.
13. 13. Press the rice down very gently.
14. 14. Carefully turn the nori sheet over so that the rice is now on the cling film.
15. 15. Place half of the cucumber sticks on the bottom third of the nori sheet.
16. 16. Place half of the carrot sticks next to the cucumbers.
17. 17. Add the halved spring onions.
18. 18. Place the sprouts on top of the vegetables.
19. 19. Place the avocado strips on top of the vegetables.
20. 20. Spread some wasabi on the vegetables.
21. 21. Roll the sushi roll tightly using the mat.
22. 22. Repeat steps 12 to 21 with the remaining ingredients for a second roll.
23. 23. Roll the finished sushi rolls in the cooled sesame seeds.
24. 24. Cut each roll into 6 equal pieces.

Nutrition per serving

• kcal: 131
• Protein: 4 g · Fett/Fat: 5 g · Carbs: 19 g