Vegetable rolls are no worse than fish rolls. They retain that very special aftertaste for which we appreciate Japanese cuisine so much. Serve them traditionally – with soy sauce or teriyaki, with wasabi and pickled ginger.
Ingredients
- Round rice - 250 g
- Water - 400 ml
- Rice vinegar - 2 tbsp.l .
- Sugar - 1 tsp.
- Salt - 1 tsp.
- Nori - 4 of the sheet
- Bell pepper - 1 piece
- Tomatoes - 1 piece
- Lettuce - 4 sheet
- Cucumbers - 1 piece
Step-by-step cooking recipe
Boil the washed rice in boiling water until tender.
Mix vinegar, salt and sugar, add to rice and mix.
Put an even layer of rice on the nori sheets, not reaching the edge. Moisten the edge slightly with water.
Cut all the vegetables into strips and put the filling on the side opposite to the free edge. Add lettuce.
Roll up tight rolls with a special mat and cut with a wet knife.
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