← All recipes

🍽️ Paprika Maki Sushi

432 kcal · 30 min · 4 servings

Ingredients

• 300 g Sushi rice
• 1 piece Kombu kelp (approx. 8 x 8 cm)
• 4 tbsp Rice vinegar
• Salt
• 10 g Sugar (1 tsp)
• 1 red bell pepper
• 50 g Baby spinach
• Pepper
• 25 g white sesame seeds
• 25 g black sesame seeds
• 150 g Bamboo shoots (jar; drained weight)
• 4 Nori sheets
• 6 tbsp Soy sauce
• 1 tsp Wasabi paste

Instructions

1. 1. Place the rice in a sieve.
2. 2. Rinse the rice under running water.
3. 3. Continue rinsing until the water runs clear.
4. 4. Transfer the rice to a pot.
5. 5. Pour in 450 milliliters of water.
6. 6. Add the kombu seaweed to the pot.
7. 7. Bring the mixture to a boil over high heat.
8. 8. Reduce the heat to the lowest setting.
9. 9. Cover the pot with a lid.
10. 10. Let the rice steam for about 10 minutes.
11. 11. Do not remove the lid during this time.
12. 12. Remove the pot from the heat.
13. 13. Let the rice rest and steam for another 3 to 5 minutes.
14. 14. Heat the rice vinegar in a small container.
15. 15. Add half a teaspoon of salt.
16. 16. Add half a teaspoon of sugar.
17. 17. Stir the mixture well.
18. 18. Transfer the rice to a large bowl.
19. 19. Remove the kombu seaweed from the rice.
20. 20. Insert a chopstick crosswise into the rice.
21. 21. Slowly pour the seasoning mixture over the rice.
22. 22. Fan air onto the rice.
23. 23. Let the rice cool down to room temperature.
24. 24. Wash the bell peppers.
25. 25. Remove the core of the bell pepper.
26. 26. Cut the bell pepper into thin strips.
27. 27. Wash the spinach.
28. 28. Bring salted water to a boil.
29. 29. Add the spinach to the boiling water.
30. 30. Let the spinach wilt.
31. 31. Remove the spinach from the water.
32. 32. Rinse the spinach under cold water.
33. 33. Squeeze the spinach well.
34. 34. Season the spinach with salt.
35. 35. Season the spinach with pepper.
36. 36. Place the sesame seeds in a pan.
37. 37. Toast the sesame seeds without fat.
38. 38. Remove the sesame seeds from the pan when fragrant.
39. 39. Let the sesame seeds cool down.
40. 40. Drain the bamboo shoots.
41. 41. Let the bamboo shoots drain well.
42. 42. Place a nori sheet on a bamboo mat.
43. 43. Spread sushi rice over the nori sheet.
44. 44. Leave about 1 centimeter of border at the top.
45. 45. Leave about 1 centimeter of border at the bottom.
46. 46. Cover the rice with cling film.
47. 47. Turn the nori sheet over.
48. 48. Place the rice directly onto the bamboo mat.
49. 49. Place some spinach on the bottom third of the nori sheet.
50. 50. Place the pepper strips on the spinach.
51. 51. Place the bamboo shoots on the peppers.
52. 52. Roll the bamboo mat over the filling.
53. 53. Roll the sushi roll tightly.
54. 54. Remove the cling film.
55. 55. Remove the bamboo mat.
56. 56. Press the ends of the roll firmly.
57. 57. Roll the sushi in the sesame seeds.
58. 58. Cut the sushi roll into 8 pieces.
59. 59. Make 3 more rolls with the remaining ingredients.
60. 60. Serve the sushi with soy sauce.
61. 61. Serve the sushi with wasabi.

Nutrition per serving

• kcal: 432
• Protein: 13 g · Fett/Fat: 8 g · Carbs: 74 g