Vegetable sushi with romaine lettuce, tomatoes, cucumbers and avocados – detailed recipe. The author of the recipe is Masaharu Morimoto (Masaharu Morimoto) chef, actor, restaurateur, owner restaurants Share with friends: 
Food Photography: Rick Lew Time: 1 hour. 20 minutes. Difficulty: medium Quantity: 20 rolls The recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For filling:
- 3 tbsp. japanese round grain rinse
- 1/3 Art. rice vinegar
- 3 tbsp. l Sahara
- 1 tsp salt
For rolls:
- 10 sheets of nori (dried seaweed), cut along in half
- Sesame, for sprinkling
- 1 cucumber
- 1 avocado
- 1 plum tomato
- 1 red onion, thinly cut into half rings
- 20 asparagus stalks, trim from the end, peel and blanch
- Wasabi pasta, for cooking and serving
- 1 head romaine lettuce
- Pickled Ginger, Served
Recipes with similar ingredients: round grain rice, rice vinegar, nori, sesame, cucumbers, plum-like tomatoes, Avocado, red onion, asparagus, romaine lettuce, wasabi, pickled ginger
Recipe preparation:
- Prepare a vinegar mixture: mix rice in a pan vinegar, sugar and a teaspoon of salt, heat to medium temperature, and cook until sugar is dissolved, often stirring. Leave for rice fourth part, apply the rest later.
- Cook rice: mix rice and 3 1/4 tbsp. water in double boiler, and cook as described in the instructions for cooking rice. Cooked rice should be sticky and not boiled. Put rice in a wooden bowl (or traditional a bowl for rice sushioke).
- Prepare the filling: pour using a wooden spoon on rice with vinegar mixture. Then gently wrap the rice and lightly knead from lumps without damaging the grains, then pour over the remaining a mixture of vinegar. Allow to stand for at least 5 minutes.
- Prepare vegetables: peel the cucumber, and cut julienne (first cut the whole cucumber into thin slices throughout length, then cut across). Halve the tomato, peel from the seeds, and cut across into slices. Cut into bars avocado.
- Prepare the filling layer: cover the bamboo mat for twisting rolls with plastic wrap. Put half on top nori leaf. Then put a handful of rice on the nori, previously moisturizing your hands in a mixture of vinegar, and even out evenly surface nori to the brim. Sprinkle with sesame seeds. Then gently flip the nori so that the rice is from below; Turn the mat with the short end toward you. On a third of the sheet nori spread wasabi, then lay leaves tightly together romaine lettuce, slices of cucumber, avocado, tomato, asparagus and onion, the ends should hang a little.
- Prepare sushi: wrap a roll of nori sheet with stuffing. Remove the mat from under the roll and place it on top. Click onto the roll and form rectangles. Then cut into 4 – 6 parts. Repeat with the remaining nori and filling. Serve sushi with pickled ginger and plenty of wasabi.
