SPICY VEGGIE SUSHI ROLL
Steps:
- 1. Wrap your bamboo mat with plastic wrap. This is necessary on order to prevent rice from sticking to the mat. 2. Take a Soy Paper sheet, and cut it in half. Place one half on the mat, with the shiny side facing down. 3. Grab a handful of prepared brown sushi rice, and spread it gently over the Soy Paper - about 1cm high. 3. Sprinkle a spoonful of Sesame Seeds and/or sesame seeds evenly over the rice. 4. Flip the Soy Paper so that the rice is now facing down. 5. Line up the Tempura Flakes or Tempura Yam sticks along the Soy Paper. 6. Next to it, line up thinly sliced avocado, cucumber, asparagus, cream cheese. 7. Roll. 8. Cut into 8 equal pieces. (For best results first cut in half, then cut each half into two, and then again.) 9. Arrange on Sushi Plate and decorate with Eel Sauce over the rolls (using a squeeze container works well) and add a dollop of Spicy Mayo. 10. Serve with Wasabi and Low Sodium Soy Sauce.
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Imran Ishaq
[email protected]Amazing! I made this for my dinner party and everyone raved about it. Thanks for sharing this recipe!
Sonjoy Barua
[email protected]This sushi roll was a bit too spicy for me, but I still enjoyed it. I think next time I'll use milder peppers.
Asad Riaz
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it!
Tamanna Bhuiya
[email protected]This recipe was easy to follow and the results were delicious. I substituted brown rice for white rice and it turned out great. I also added some extra vegetables, like carrots and bell peppers.
Carmen Carmella
[email protected]Meh, it was okay.
Mahesh Tamang
[email protected]I'm not much of a sushi person, but I was pleasantly surprised by this recipe. The vegetables were perfectly cooked and the avocado added a creamy richness. I'll definitely be making this again!
Md Gidan
[email protected]This spicy veggie sushi roll was an absolute delight! The flavors were perfectly balanced and the vegetables were incredibly fresh. I especially loved the kick of spice from the jalapenos. Definitely a keeper!