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Andrea Ratka Smith
Colorful vega handrolls
Hand rolls with sushi rice, cucumber, bell pepper, avocado, wasabi, soy leaves, beetroot, carrot and broccocress.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Cut the cucumber lengthwise in equal bars per person.
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Remove the stalks and seeds from the peppers and cut the pulp lengthwise in equal bars per person.
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If necessary, remove the kernel and skin of the avocado. Cut the flesh lengthwise into equal bars per person.
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Stir in the wasabi with the mayonnaise.
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Divide the rice on a low dish and drizzle with the sushi vinegar. Allow to cool down to room temperature while in the water.
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Put a soybean with the long side towards you. Cover the right half of the skin with a layer of rice about ½ inch thick.
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Put some wasabi mayonnaise on it and put diagonal cucumber, paprika, avocado, a pick of beetroot, carrot julienne and some broccocress.
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Fold the soya bean over the filling and roll up like a cone bag. Stick with a little water.
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Make the rest of the handrolls.
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Nutrition
175Calories
Sodium21% DV500mg
Fat12% DV8g
Protein6% DV3g
Carbs7% DV22g
Fiber8% DV2g
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