Sushi variations
Preparation time: approx. 45 minutes - Level of difficulty: Advanced - For 16 sushi rolls
• sugar, salt, pepper
• 100 g sushi rice (for approx. 16 sushi rolls)
• a dash of lemon juice
• 1 avocado
• Rice oil 1 Nori leaf
For the pink sushi:
• 1 teaspoon acerola powder
• a few small pieces of banana and melon
• a pinch of sugar
For the green-blue sushi:
• 1 tsp spirulina powder (organic)
• a few small pieces of cucumber and carrot
For the purple sushi:
• 1 tsp acai powder (organic)
• a few small pieces of banana and melon
• a pinch of sugar
For the green sushi:
• 1 tsp Chlorella powder (organic)
• a few small pieces of cucumber and carrot
Preparation: (For each variant)
First, the sushi rice must be cooked. Put it in a sieve and wash with cold water until the water is no longer cloudy. Then put the rice in a pot and fill up with the amount of water indicated on the packaging. Add a good pinch of salt and sugar and finish cooking the rice.
In the meantime, wash a small piece of carrot (for the third and fourth varieties) and cut into pieces about 0.5 cm thick and 1 cm long and cook for about 10 minutes. As soon as the sushi rice is ready, add a tablespoon of rice oil and a pinch of sugar. Stir well and allow to cool.
Meanwhile, cut the avocado open and season the flesh with a dash of lemon, a pinch of salt and pepper and mash until you get an avocado cream. For the third and fourth sushi varieties, cut a piece of cucumber, for the first and second varieties a piece of banana and melon into 0.5 cm thick and 1 cm long pieces. Place the cooled sushi rice in a bowl and, depending on the variant, sprinkle with a teaspoonful of spirulina, chlorella, acai or acerola powder and stir until the powder has spread sufficiently.
Next, cut the nori leaf in half and place it on a sushi roll mat with the rough side up. Spread the ‘coloured’ sushi rice over the nori leaf and leave about 1 cm free at the top and bottom. In the first and second version, sprinkle a little sugar over the sushi rice and alternately place a piece of melon and a piece of banana in the middle. For the third and fourth variation, spread some of the avocado cream in the middle and alternate by spreading a piece of cucumber and a piece of carrot on top.
Finally, role the whole thing into a sushi roll and cut it into pieces about 2 cm thick.
Tip:
The third and fourth variations, taste best with soy sauce, the first and second variations can be served, for example, with maple syrup!
In our shop you will find chlorella and spirulina also in the form of pellets.
In our blog and recipe area you will find further exciting information and recipes.