【大分の郷土料理レシピ 】 茶台ずし

sushi rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Quinoa adds protein and fiber, while short-grain rice is more affordable.

nori

🥗Healthier: rice paper

💰Cheaper: leafy greens

Rice paper is lower in calories, and leafy greens can be a fresh wrap.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein, while canned tuna is a budget-friendly option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos are often cheaper.

Prepare sushi rice according to package instructions, substituting water with brewed green tea.

Once cooked, season the rice with rice vinegar, sugar, and salt; mix gently.

Allow the rice to cool to room temperature.

Cut the nori sheets into halves or quarters, depending on size preference.

Slice cucumber, carrot, and avocado into thin strips.

Place a sheet of nori on a bamboo mat or clean surface.

Spread a thin layer of sushi rice on the nori, leaving a border at the top.

Arrange the vegetable strips (and fish or tofu, if using) in a line across the rice.

Roll the sushi tightly from the bottom, using the mat to help shape it.

Seal the edge with a little water to hold the roll together.

Slice the roll into bite-sized pieces with a sharp knife.

Serve with pickled ginger, wasabi, and soy sauce for dipping.

Cooking Techniques

Spice Level:

Allergens