Summary

Ingredients

• 0.5 ½ cup sushi rice
• 2 tablespoon rice vinegar (rice wine vinegar)
• 0.5 ½ avocado (s)
• 0.5 ½ paprika, red
• 0.5 ½ carrot (s)
• 0.25 ¼ cucumber (s)
• 5 nori sheets
• 1 sausage, vegan (Merguez sausages)
• some wasabi paste
• some soy sauce

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Instructions

1. Put the rice on top with twice the amount of water, bring to the boil briefly and then let it soak on a low flame for 15 minutes. Then take it off the stove, stir in the rice vinegar and let it cool down, otherwise the nori leaves will become soggy.
2. Cut the avocado, bell pepper, carrot, cucumber and the sausage lengthways into thin sticks. Core the cucumber with a teaspoon before cutting.
3. Place a nori sheet on the bamboo mat and cover the lower third with rice. Spread a strip of wasabi paste, the vegetable sticks and the merguez on top. Roll up tightly with the help of the bamboo mat and cut the roll into several pieces with a damp, clean knife. Do the same with the other nori leaves.
4. Serve the sushi with a bowl of soy sauce.
5. Tip: You can of course leave out the sausage or use tofu and tempeh. I prefer it a little tastier, so I choose a sausage with a bit of oomph.