Recipe Cabbage sushi

tofu

🥗Healthier: tempeh

💰Cheaper: cooked chicken

Tempeh is a healthier protein option, while cooked chicken is often more affordable.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a healthier grain, while white rice is more budget-friendly.

Boil some hot water and add a little oil to keep the cabbage leaves green.

Blanch the savoy cabbage leaves one by one in boiling water for 2-3 minutes until covered.

Prepare the sushi rice: mix 1/2 cup of cooked sushi rice with 1/2 teaspoon of sugar and 1 tablespoon of white vinegar.

Remove the cabbage leaves from boiling water and place them under cold water to cool down.

Pat dry the cabbage leaves with a kitchen towel.

Trim the stem of each cabbage leaf and cut them in half if necessary for rolling.

Use the inside of the cabbage leaf to roll the sushi for easier handling.

Take a portion of sushi rice, shape it into a long, slightly round form, and roll it up with the smoked salmon inside.

Repeat the rolling process until all rice and salmon are used, placing the rolls on a plate for now.

Trim the sushi rolls to make them even in size using the first roll as a guide.

Prepare a mayonnaise sauce by mixing 3 tablespoons of mayonnaise with 1 tablespoon of water and a few drops of sesame oil until smooth.

Optionally, add wasabi sauce to the mayonnaise for extra flavor.

Transfer the sauce into a plastic bottle for easy application.

Drizzle the sauce over the sushi rolls and optionally top with avocado and fish caviar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens