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🍽️ Sushi Sandwich with Pickled Vegetables

260 kcal · 30 min · 4 servings

Ingredients

• 200 g red cabbage
• 2 carrots
• 1 clove garlic
• 90 ml rice vinegar
• 20 g raw cane sugar (2 tbsp)
• salt
• 1 pinch chili flakes
• 200 g sushi rice
• 1.5 tbsp mirin (Japanese rice wine)
• 4 sheets nori seaweed
• 4 leaves iceberg lettuce
• 1 tsp wasabi paste
• 20 g black sesame seeds (2 tbsp)
• 2 tbsp soy sauce

Instructions

1. 1. Wash the red cabbage thoroughly and slice it into thin strips.
2. 2. Peel the carrots, wash them, and slice them into thin strips as well.
3. 3. Peel the garlic and chop it finely.
4. 4. Place all the prepared vegetables into a bowl.
5. 5. Put 40 ml of rice vinegar, sugar, salt, the chopped garlic, and a pinch of chili flakes into a small pot.
6. 6. Mix the ingredients with 125 ml of water in the pot.
7. 7. Heat the mixture over low heat until the sugar and salt have completely dissolved.
8. 8. Bring the liquid to a boil.
9. 9. Pour the hot liquid evenly over the vegetables in the bowl.
10. 10. Mix the vegetables well with the marinade.
11. 11. Cover the bowl and place it in the refrigerator for 1 hour to let the vegetables marinate.
12. 12. Put the rice and 400 ml of water into a pot.
13. 13. Bring the water and rice to a boil, stirring occasionally.
14. 14. Cook the rice uncovered over low heat for 2 minutes.
15. 15. Cover the pot and cook the rice on the lowest heat for 15 minutes until the water is fully absorbed.
16. 16. Remove the pot from the heat.
17. 17. Place a kitchen towel between the pot and the lid to catch condensation.
18. 18. Let the rice rest for 10 minutes.
19. 19. Heat mirin, the remaining rice vinegar, and a pinch of salt in a small pot.
20. 20. Stir until the salt has dissolved.
21. 21. Transfer the cooked sushi rice to a bowl.
22. 22. Fluff the rice slightly to help it cool down faster.
23. 23. Stir the vinegar mixture into the rice.
24. 24. Cover the rice with a damp kitchen towel.
25. 25. Let the rice cool completely.
26. 26. Drain the pickled vegetables after the marinating time.
27. 27. Divide the cooled rice into eight equal portions.
28. 28. Shape one rice portion into a diamond about 1 cm thick.
29. 29. Place the rice diamond in the center of a nori sheet.
30. 30. Wash the lettuce leaves and dry them thoroughly.
31. 31. Spread 1/4 tsp of wasabi on the rice diamond.
32. 32. Place a lettuce leaf on top of the rice.
33. 33. Trim the excess edges of the lettuce leaf.
34. 34. Place a layer of the pickled vegetables on top of the lettuce leaf.
35. 35. Shape a second rice portion into a diamond.
36. 36. Place the second rice diamond on top of the vegetables.
37. 37. Fold up the four corners of the nori sheet.
38. 38. Seal the sandwich with a drop of water.
39. 39. Repeat steps 28 to 38 to make a total of 3 more sandwiches.
40. 40. Cut the finished sandwiches in half to serve.
41. 41. Garnish the sandwiches with black sesame seeds and serve with soy sauce.

Nutrition per serving

• kcal: 260
• Protein: 7 g · Fett/Fat: 4 g · Carbs: 49 g