Ready in 45 minutes | Serves 2
For vegetarians dreaming of sushi, we offer an alternative to enjoy as an aperitif or for a light meal: rolls filled with vegetables, pumpkin cream, and spreadable cheese.
Ingredients
-
1 Arnaboldi Japanese sushi kit
(The kit contains a 180g pack of rice, a bag with 3 sheets of Nori seaweed, a sachet of soy sauce, two sachets of wasabi paste, a bamboo placemat, two pairs of chopsticks) - 1 carrot
- 1 courgette
- 1 package of spreadable cheese
- 200 g of yellow pumpkin
- a few leaves of green salad
- 1 tablespoon tahini
- 2 tablespoons of vinegar
- 2 teaspoons of sugar
- salt and oil to taste
Preparation
To make vegetarian sushi, start by preparing all the raw ingredients : wash and cut the carrot and courgette into strips, then wash the salad leaves.
Prepare the pumpkin cream . Peel the pumpkin and cut it into small cubes. Heat a little oil in a pan, then add the pumpkin and cook over medium heat for a few minutes. Then add a glass of water and cook, stirring occasionally. This will take about 20 minutes; the pumpkin should break down and become creamy.
Transfer the pumpkin to a tall, narrow container, add a pinch of salt, a drizzle of oil, and some tahini. Using an immersion blender , blend until smooth and creamy. Season with salt if necessary.
While the pumpkin is cooking, cook the rice . Pour 225 ml of water and the rice into a saucepan. Cover the pot and cook over medium heat until the water begins to boil. Once boiling, reduce the heat and continue cooking for 15 minutes, until the water is completely absorbed. Keep the pot covered while the rice is cooking.
Once cooked , cover the rice with a cloth and let it cool . Then add two tablespoons of vinegar, two teaspoons of sugar and mix gently.
The roll base is ready! Now you can start assembling the sushi . Take the bamboo mat and place a sheet of nori seaweed on it. Wet your hands in a bowl of slightly acidulated water to prevent the rice from sticking to them.
Cover the nori with 1/3 of the prepared rice, leaving about 1/2 cm of seaweed on each long side. Garnish with a little pumpkin puree or cream cheese. Arrange a few lettuce leaves in the center, followed by a few zucchini and carrot slices, creating a row of strips.
Now you can make the roll , using the bamboo mat. Wet the edge of the seaweed you left free and roll the bamboo mat until it closes.
Remove the placemat and, using a very sharp knife, cut the roll in half, then divide each half into pieces about 2 cm thick.
Your vegetarian sushi is ready to be enjoyed!
Tips from around the world
In Japan, sushi is eaten dipped in a small bowl containing soy sauce, in which the wasabi paste is very well dissolved.
Recipe by
Sabrina Steriti - The Traveling Stall
The Traveling Stall is a Turin food delivery service, 100% organic and 0 km .
Every week, Il Baracchino offers a different menu with tasty and always new dishes. Its offerings are all vegetarian or vegan, and its couriers travel exclusively by bicycle, for a 100% eco-sustainable lunch!
To find out more about Il Baracchino Itinerante, visit their website and social media pages:
