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🍽️ Sushi Sandwiches with Carrot and Turmeric Cream

310 kcal · 30 min · 4 servings

Ingredients

• 1 carrot
• 1 small garlic clove
• 50 ml rice vinegar
• 2 tsp rice syrup
• salt
• chili flakes
• 200 g sushi rice
• 40 ml beetroot juice
• 1 spring onion
• 0.5 yellow bell pepper
• 0.5 avocado
• 0.5 tsp turmeric powder
• 1 tsp lime juice
• 2 tbsp yogurt (3.5% fat) (à 20 g)
• 40 g pickled ginger
• 4 sheets nori seaweed
• 1 tbsp black sesame seeds (à 15 g)

Instructions

1. 1. Peel the carrot and wash it thoroughly.
2. 2. Cut the carrot into fine sticks.
3. 3. Place the carrot sticks in a bowl.
4. 4. Peel the garlic.
5. 5. Finely chop the garlic.
6. 6. Pour 20 milliliters of rice vinegar into a small pot.
7. 7. Add one teaspoon of rice syrup to the pot.
8. 8. Add a pinch of salt to the pot.
9. 9. Add the chopped garlic to the pot.
10. 10. Add a pinch of chili flakes to the pot.
11. 11. Pour 50 milliliters of water into the pot.
12. 12. Heat the mixture over low heat while stirring.
13. 13. Stir until the syrup and salt have dissolved.
14. 14. Bring the mixture to a boil.
15. 15. Pour the hot mixture over the carrots.
16. 16. Mix the carrots well with the liquid.
17. 17. Cover the bowl.
18. 18. Let the carrots marinate in the fridge for 30 minutes.
19. 19. Place the rice in a pot.
20. 20. Add 500 milliliters of water to the rice.
21. 21. Bring the water to a boil.
22. 22. Stir the rice occasionally.
23. 23. Cook the rice uncovered for 2 minutes over low heat.
24. 24. Cover the pot.
25. 25. Simmer the rice for 15 minutes on the lowest heat.
26. 26. Wait until the water is fully absorbed.
27. 27. Pour the remaining rice vinegar into a small pot.
28. 28. Add a pinch of salt to the vinegar.
29. 29. Add the leftover rice syrup to the vinegar.
30. 30. Heat the vinegar mixture.
31. 31. Place the cooked sushi rice in a bowl.
32. 32. Add the vinegar mixture to the rice.
33. 33. Add the beetroot juice to the rice.
34. 34. Mix the rice with the liquids.
35. 35. Cover the bowl.
36. 36. Set the rice aside.
37. 37. Wash the spring onions.
38. 38. Clean the spring onions.
39. 39. Wash the bell pepper.
40. 40. Clean the bell pepper.
41. 41. Cut the spring onions into very thin strips.
42. 42. Cut the bell pepper into very thin strips.
43. 43. Scoop the avocado flesh from the skin.
44. 44. Slice the avocado.
45. 45. Place turmeric in a small bowl.
46. 46. Add lime juice to the turmeric.
47. 47. Add yogurt to the turmeric.
48. 48. Mix the ingredients for the dip.
49. 49. Season the dip with salt.
50. 50. Add a pinch of chili flakes to the dip.
51. 51. Drain the marinated carrots.
52. 52. Drain the ginger.
53. 53. Divide the rice into 8 portions.
54. 54. Shape one rice portion into a rectangle.
55. 55. The rectangle should be about 1 centimeter thick.
56. 56. Place the rice rectangle in the center of a nori sheet.
57. 57. Layer the carrots on the rice.
58. 58. Layer the spring onions on the carrots.
59. 59. Layer the avocado slices on the spring onions.
60. 60. Layer the bell pepper strips on the avocado.
61. 61. Layer the ginger on the bell pepper.
62. 62. Shape a second rice portion into a rectangle.
63. 63. Place the second rice rectangle on the filling.
64. 64. Moisten the four corners of the nori sheet with a bit of water.
65. 65. Fold up the corners of the nori sheet.
66. 66. Seal the sandwich.
67. 67. Prepare 3 more sushi sandwiches in the same way.
68. 68. Cut the finished sandwiches in half.
69. 69. Sprinkle the sandwiches with sesame.
70. 70. Drizzle the sandwiches with the turmeric cream.

Nutrition per serving

• kcal: 310
• Protein: 6 g · Fett/Fat: 6 g · Carbs: 57 g