A refreshing and colorful roll for those who prefer vegetables over fish.

Step 1: You will need (for one person):
— 3.5–4 oz/100—110 g prepared sushi rice
— 3/4 oz/20 g tomato
— 3/4 oz/20 g bell pepper
— 3/4 oz/20 g cucumber
— 2–3 lettuce leaves
— 2/3 nori sheet

Step 2: Take a cutting board, a sharp knife, a bamboo mat covered with plastic wrap and a bowl of clean water.

Step 3: Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Then cut each half into thin strips.

Step 4: Cut the tomato in half and remove the seeds. Then cut each half into thin strips.

Step 5: Cut the bell pepper in half and remove the seeds. Then cut each half into thin strips.

Step 6: Place the nori on the mat shiny side down. Take a handful of rice and cover the nori sheet with it evenly. Leave about half an inch uncovered. Wash your hands in the bowl.

Step 7: Roll the lettuce leaves into tubes and place them in the center of the rice layer.

Step 8: Place 3-4 cucumber slices on top of the lettuce. Make sure there are no gaps between the slices — you need to have an equal amount of filling over the whole length of the roll.

Step 9: Add some tomatoes and bell peppers.

Step 10: Position your thumbs under the edge of the mat closest to you and start lifting it. While folding the mat, hold the ingredients with your fingers to make them stay in the center.

Step 11: Roll to the edge of the rice layer and squeeze to form a tube shape.

Step 12: Moisten the uncovered nori edge with water to make it sticky. Or you can press 4-5 rice grains onto it instead.

Step 13: Wrap the tube with the mat again and roll it on the table to seal the roll and make it compact.

Step 14: Put the roll on the cutting board and cut it in half with a wet knife. Then put the two halves together and cut off the outside edges of the roll for a clean look.

Step 15: Cut both parts in half again and then again to get eight pieces. Moisten the knife before each cut.

Step 16: Vegetarian futomaki is ready to serve.

Step 17: Serve with soy sauce, wasabi and pickled ginger.

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