Cucumber sushi

Cucumber sushi

45 Min. Active
45 Min. Total
22 kcal per piece
vegetarian
Nutritional value / piece: 22 kcal, Fat: 1 g, Carbohydrate: 3 g, Protein: 1 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Fork
  • Measuring cup
  • Pan
  • Paring knife
  • Peeler
  • Sieve
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales
  • melon baller

Ingredients

30 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sushi rice

70 g sushi rice
1 ½ dl water
2 pinches salt
50 g carrots
2 mini peppers
1 tbsp rice vinegar
1 tbsp toasted sesame seeds

Cucumbers

2 cucumbers

Dip

4 sprigs basil
4 tbsp soy sauce
150 g plain greek yoghurt
a little pepper

How it's done

The kids can help at the marked areas .

Sushi rice

70 g sushi rice
1 ½ dl water
2 pinches salt
50 g carrots
2 mini peppers
1 tbsp rice vinegar
1 tbsp toasted sesame seeds

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the rice in a small pan along with the water and salt , leave to absorb for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins. Peel the carrots, dice the carrots and pepper. Mix the vinegar, sesame seeds, carrots and pepper into the rice using a fork, leave to cool.

Cucumbers

2 cucumbers

Peel the skin from the cucumbers in strips using a peeler. Cut the cucumbers into slices approx. 1.5 cm thick. Remove the seeds using an apple corer.

Sushi

With damp hands, press the rice into the holes in the cucumber slices.

Dip

4 sprigs basil
4 tbsp soy sauce
150 g plain greek yoghurt
a little pepper

Tear off the basil leaves, chop finely, stir into the yoghurt, season. Plate up the cucumber sushi with the yoghurt dip and soy sauce.

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