Sushi sandwich with crayfish and avocado

Name: sushi sandwich with crayfish and avocado
Cook time: 35 min
Total time: 39 min
Yield: 4
Cuisine: Asian
Ingredients: 250 g Sushi rice; 3 el rice vinegar; 50 g beetroot julienne; cucumber; 1 ready to eat avocado; 2 el mayonnaise; 1 tl wasabipasta; 4 nori sheet; 100 g fresh crayfish; 20 g arugula

Sandwich of sushi rice, beetroot, sushi vinegar, cucumber, avocado, mayonnaise, wasabi, nori skins, crayfish and rocket.

Ingredients

Directions

Boil the rice according to the instructions on the package. Meanwhile, stir the vinegar through the beetroot.
Cut the cucumber into slices.
Cut the avocado half in half and remove the kernel. Scoop out the flesh with a spoon and finely chop with a fork.
Mix the avocado with the mayonnaise and wasabi paste. Let the beetroot drain in a colander.
Put the rice in a large bowl and stir in the rest of the vinegar. Allow to cool to room temperature. Divide into 8 portions.
Put a large piece of cling film on the worktop per sushi sandwich. Put 1 nori sheet with a point towards you.
Place 1 rice portion in the middle and make a square of 8 cm.
Divide here ¼ of the avocado puree, ¼ of the crayfish, ¼ of the arugula, ¼ of the cucumber and ¼ of the beetroot.
Cover with another rice portion.
Fold the tips of the nori sheet inward to a package. Use some water if necessary to stick the dots together.
Fold the cling film tightly over it and press. So make 3 sushi sandwiches. Let stand for 5 minutes.
Halve the sandwiches just before serving with a sharp knife diagonally (you cut through the foil). Remove the foil and serve.