These sushi rolls, filled with fresh and colorful ingredients, are beautifully garnished with UNS Shiso Green Microgreens, adding a fresh and herby touch to the classic Japanese dish.
Ingredients
- 1 cup sushi rice, cooked and seasoned with rice vinegar
- 4 sheets of nori (seaweed)
- 100g fresh salmon or tuna (optional, for non-vegetarians)
- 1/2 avocado, sliced thinly
- 1/2 cucumber, julienned
- 1 small carrot, julienned
- 2 tbsp UNS Shiso Green Microgreens, washed and trimmed
- Soy sauce, pickled ginger, and wasabi for serving
Method
- Prepare the Ingredients: Cook sushi rice according to package instructions and mix with a tablespoon of rice vinegar. Prepare the fillings by slicing avocado, cucumber, and carrot thinly.
- Assemble the Sushi Rolls: Place a sheet of nori, shiny side down, on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Add Fillings: Layer salmon (if using), avocado, cucumber, and carrot in a straight line near the bottom edge of the rice.
- Roll the Sushi: Using the bamboo mat, roll the sushi tightly from the bottom edge. Seal the roll by moistening the top border of the nori with water.
- Slice and Garnish: Using a sharp knife, slice the roll into even pieces. Arrange on a plate and garnish each piece with a few UNS Shiso Green Microgreens.
- Serve: Serve with soy sauce, pickled ginger, and wasabi on the side.
