Vegetarian rolls
Description
This appetizer is quick and easy to prepare. Making vegetarian rolls is quite labor-intensive, but if you divide the process into two stages—or better yet, over two days—the results will be quite good. Cook the rice the day before or in the morning, and make the rolls themselves in the evening. The most important part is wrapping the rolls correctly—a bamboo mat will help you with that! A little effort, and enjoy the fruits of your labor! Good luck, and serve with herbs and sauce.
Instructions
- 1
Step 1
Ingredients for cooking rice.
- 2
Step 2
Ingredients for making one roll.
- 3
Step 3
To make the rice dressing, add vinegar, sugar, and salt to a saucepan.
- 4
Step 4
Place the pot over heat, bring to a boil, remove from heat, add a kombu seaweed sheet or a nori sheet to the pot, cover with a lid, and let steep.
- 5
Step 5
Rinse the rice, cover with water to 2 cm above the rice, and cook until done; cool and mix with vinegar.
- 6
Step 6
Cut the tomatoes into wedges.
- 7
Step 7
Place plastic wrap on the bamboo mat, then a sheet of nori on top, and spread the rice in an even layer over the nori.
- 8
Step 8
Sprinkle the sesame evenly over the rice.
- 9
Step 9
Turn the nori sheet rice-side down and place cheese, cucumber, and tomato in the center.
- 10
Step 10
Roll up into a tight roll.
- 11
Step 11
Cut the roll into equal pieces.
- 12
Step 12
Serve the rolls with ginger, wasabi, and soy sauce.