Inside out with Micro Cucumber

Let's roll! Fancy some sushi but don't like fish? Then try our delicious, vegan inside out rolls with freshly harvested Micro Cucumber. Easier than you think and the absolute eye-catcher on every dining table!

30
 Min. |   
2
 Portions

Ingredients

  • 180 g sushi rice
  • 2 nori sheets
  • 80 g smoked tofu
  • 2 Seedbars Micro Cucumber
  • 1/2 avocado
  • 1 garlic clove
  • 10 g lemongrass
  • 6 g ginger
  • 10 g wasabi
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 1/2 tbsp roasted sesame oil
  • 15 g sesame seeds
  • 2 tsp sugar
  • 1 pinch of chilli flakes
  • Salt & pepper

Micro Cucumber

1
weeks to harvesting

€8,99

per pack (3 Seedbars)

Step 1

Cook the rice according to the instructions on the packaging. Cut the tofu into sticks.

Step 2

Peel and finely grate the garlic and ginger. Put the soy sauce in a bowl and mix it with the garlic, ginger and chilli flakes.

Step 3

Wash the lemon thoroughly and grate the zest. Then cut in half and squeeze out the juice.

Step 4

Wash the lemongrass and cut into pieces. Heat the oil in a pan, fry the tofu and lemongrass for approx. 5 minutes, turning occasionally.

Step 5

Add the marinade to the tofu and mix. Season with pepper and continue frying until the tofu has absorbed the liquid.

Step 6

In the meantime, put the rice vinegar, salt and sugar in a pot and heat until the sugar is dissolved. When the rice is cooked, mix it with the vinegar mixture and let it cool.

Step 7

Halve, pit and peel the avocado and cut it into thin slices. Harvest the Micro Cucumber.

Step 8

Place the nori sheets on a cutting board and spread the rice evenly on top. Place the nori, rice side down, on a sushi mat covered with plastic wrap and top with tofu, avocado and Micro Cucumber.

Step 9

Roll up the sushi. Remove the plastic wrap and roll the sushi in sesame seeds. Then cut into pieces, serve with wasabi, sushi ginger and remaining soy sauce and enjoy.

Recipe provided by the cooking app KptnCook.

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