Seaweed

Materials

  • 2 tablespoons dry Hijiki (soaked in water for 1 hour)
  • 100 g of Seitan-wheat fillet (cut in stripes)
  • 1 medium carrot (cut into thick strips or rounds)
  • 1 medium onion (cut in half-moons)
  • 1 1/2 tablespoons Soy Sauce ONE Project
  • 1 tablespoon virgin olive oil
  • 1 teaspoon natural sesame seeds (roasted)

Preparation

Βήμα 1 In a saucepan, sauté in olive oil the onion for 2 minutes, until glassy. Cut the Seitan-Wheat fillet in stripes and add to sauté for 2-3 more minutes.
Βήμα 2 Remove the Hijiki from the water, drain it and add it to the pot, above all other materials.
Βήμα 3 Add fresh water, just enough to cover the Hijiki. Add the carrot on top.
Βήμα 4 Cover with lid, bring to boiling point and then add Soy sauce, lower and simmer for about 40-45 minutes on low flame.
Βήμα 5 If the liquids have not been absorbed, remove the lid and continue for a little while until almost evaporated and remain a little like glaze.
Βήμα 6 Roast the sesame seeds in a pan and sprinkle on top, while serving.

Notes

  • The water that we soaked the seaweed can be used in cooking legumes.
  • Instead of carrot (or together with it), we can also use, pumpkin, sweet potato, daikon (Chinese radish), turnip, parsnip and so on.

How do we make sushi, step by step … and suggestions for some variations.

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MATERIALS (for 2 rolls of sushi)

1 sushi mat

2 leaves Sushi Nori ONE Project

1/2 cup of brown rice

2-3 tsp. Sushi Vinegar ONE Project

A pinch of salt

Filing suggestions:

  • Carrot + cucumber + rocket leaves
  • Avocado + carrot + onion + roasted almonds
  • Mushrooms shiitake + daikon + pepper in a sage
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PREPARATION_RICE

Step 1 Wash the rice thoroughly and soak it in 1 cup of water (1: 2 ratios) for a few hours or for a while. Cook for 30-35 minutes with salt. Turn off and after 10 minutes gently mix with Vinegar Sushi. Let cool in a deep dish.

Step 2 Wash and dry the rocket. Cut the cucumber and carrot into long. Thin strips. Remove the cucumbers from the cucumber. Boil the carrot in salted boiling water for one minute. Rinse with cold water. Allow to dry. Dry in a towel.

PREPARATION_SUSHI

Step 1 Place a Nori leaf on the sushi mat, with the glossy surface down.

Step 2 Wet our hands or a spoon and spread a thin layer of rice rice on the Nori leaf, in a thin layer, leaving a bare, thin strip on the top. Spread the vegetables in the middle of the rice. Optionally we can use a line of a little mustard or other seasoning or finely chopped UEMBOY ONE Project for extra flavor. (SUSHI 1)

Step 3 Pick up the sushi mat on one side (towards us). (SUSHI 2)

Step 4 Fold slowly, the sushi mat forward, holding the filling. (SUSHI 3)

Step 5 Sow the Sushi slowly, bringing one side of the algal to the other. (SUSHI 4)

Step 6 Lift the sushi mat gently, and gently press to tighten the filling. (SUSHI 5)

Step 7 Continue the twist until the roll is completely folded, then fold into the sushi mat and press lightly to close it well. (SUSHI 6)

Step 8 We open the sushi mat, if it is stuffed, put it back with our fingers and place the sushi with the closure leaning down. (SUSHI 7)

Step 9 Loosen a sharp knife and cut into pieces. (SUSHI 8)

Step 10 Serve with soy sauce or wasabi sauce, ginger juice and coke.

 

Where SUSHI 1-8 see the corresponding illustrations:

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Make sushi for work, excursion or even for any meal you want something, delicious, very nutritious and special. Do not be disappointed if you do not succeed in wrapping the sushi for the first time. Insist and you will see that you will soon be able to make very beautiful, and aesthetically, sushi rolls.

Nutrients:

Rich in minerals and trace elements, amino acids, complex carbohydrates and proteins.

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