I’m back again:)
A big greeting, with lots of love to you all, sorry if I wasn’t able to reply to the comments you left in various recipes and I haven’t welcomed the new chefs, but since I came back I didn’t have the time, but we’ll talk about it later …
Let’s talk about the recipe now ๐Ÿ˜‰

(makes about 8 rolls of rice)
150 gr of rice
4-5 teaspoons of apple cider vinegar
1 teaspoon of sugar
4-5 strips of carrots
4-5 strips of cucumber
4-5 strips of tofu
2 teaspoons tahini
sesame seeds

Wash the rice in water until this runs clear. Place it in a pot with about 300 grams of salted water and bring it to a boil. Then lower the heat and let it cook.
Prepare the seasoning by mixing the apple vinegar with sugar and a pinch of salt.
Once the rice is cooked, pour it into a bowl and season with the sauce. Stir well and then let it cool.
Lay it on an aluminum foil to form a rectangle. At its center, distribute the ribbons of carrot and cucumber, sprinkle them with a pinch of salt. Put the strips of tofu over them, together with 2 teaspoons of tahini.
Roll the rice and put it in the fridge for a couple of hours.
Place sesame seeds on a sheet of baking paper.
Take your rice roll, gently remove the aluminum, and roll the rice “sausage” on the baking paper, sprinkled with seeds. Cut it into slices and serve.
This is a version without seaweeds, for people, like me, who don’t love them so much ๐Ÿ™‚

So, I apologize again, but really I had no time.
Since I came back I worked so hard, I had to work longer and at night I was really tired.
This year I’ll be a little more absent, it’ll be the last year at school, then more challenging.

Chef: Concita from VeganBlog

  1. EleonoraNW3 23 January 2011 at 11:17

    They look excellent! I always (always means…maybe 2/3 times a year…) make sushi with seaweeds, but this is very smart as you don’t need them ๐Ÿ™‚

  2. ascanio 23 January 2011 at 11:21

    Great pictures! I would also marinade tofu and vegetables with mirin and soy sauce ๐Ÿ™‚

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