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Sushi maki with gourd and pickled radish
Sushi, the most famous dish of Japanese cuisine, is a delicacy that will appeal to all fans of a true fusion of flavors! Delicate rice, pickled vegetables, and aromatic sauces rolled in nori sheets are a recipe for a successful lunch or snack.
Ingredients
- 200 gr sushi rice
- 4 nori leaves of seaweed
- 4 tablespoons sosu for sushi rice
- 43 gr wasabi paste
- 2 tablespoons wakame seaweed soaked
- 100 gr pickled gourd
- 350 gr pickled radish
- 150 ml Premium light soy sauce
- 190 gr pink ginger for sushi
- 2 teaspoons of sriracha green chili sauce
- 3 tablespoons sesame
- 2 teaspoons of vegan mayonnaise
- 1 ripe avocado, cut into strips
- 1 medium cooked sweet potato, cut into fries-like shapes
- 1 small green cucumber, cut into strips, seedless
- 100 g smoked tofu cut into long strips
A method of preparing
- Cook the rice according to the instructions on the package (watch the video how to cook sushi rice). Once cooked, season it with rice sauce to taste. Let it cool.
- Lay nori leaves one at a time on a bamboo mat and spread rice evenly over them, leaving 1 cm of space on each side. Spread sriracha sauce and mayonnaise on the rice in the first roll, then top with pickled radish, avocado, and tofu. Sprinkle with sesame seeds and roll up tightly.
- To make another roll, add sriracha sauce, mayonnaise, sliced sweet potato, cucumber, and gourd. Roll up tightly.
- For the third rice roll, add wasabi and mayonnaise. Top with nori, sprinkle with sesame seeds, and top with cucumber, tofu, and pickled radish. Roll up tightly.
- For the fourth roll, add wasabi, avocado, cucumber, and tofu. Roll the roll tightly.
- Cut the sushi into approximately 2 cm pieces with a well-sharpened knife. Serve with soy sauce, pickled ginger, and wasabi.
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