Virales Sushi Pop Up im Supermarkt! 😍🍣

Ingredients

• 2 cups Sushi Rice (short‑grain Japanese rice, rinsed until water runs clear)
• 4 tablespoons Rice Vinegar (for seasoning the rice)
• 2 tablespoons Sugar (adds sweetness to the rice seasoning)
• 1 teaspoon Salt (for rice seasoning)
• 2 drops Pink Food Coloring (optional, gives rice a pink hue like the Lidl version)
• 6 pieces Nori Sheets (toasted, for rolling)
• 200 grams Cream Cheese (softened at room temperature)
• 1 medium Cucumber (julienned into thin strips)
• 1 piece Avocado (sliced, optional for California roll)
• 1 small Carrot (julienned, adds color to veg roll)
• 100 grams Imitation Crab Meat (optional, for a more classic California roll feel)
• 200 grams Salmon (sushi‑grade, sliced into long strips)
• to taste Soy Sauce (for dipping)
• to taste Wasabi Paste (optional, for heat)
• to taste Pickled Ginger (optional, palate cleanser)

Instructions

1. Rinse and Cook Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. Transfer to a rice cooker with 2 1/2 cups water, close the lid, and start the cooking cycle.

   Time: PT20M

   Temperature: 100°C

2. Season the Rice

   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the hot rice to a large mixing bowl, drizzle the seasoning evenly, and fold gently with a wooden spoon or rice paddle.

   Time: PT5M

3. Add Pink Color (Optional)

   Add 2 drops of pink food coloring to the seasoned rice and gently fold until the color is uniform.

   Time: PT2M

4. Prepare Fillings

   Julienne cucumber, carrot, and avocado. Slice the imitation crab (if using) into thin strips. Soften cream cheese and cut into small cubes. Slice salmon into long strips about 1 cm wide.

   Time: PT10M

5. Assemble California Roll

   Place a sheet of plastic‑wrapped bamboo mat on a clean surface. Lay a nori sheet shiny side down. Wet your hands, spread a thin, even layer of pink rice over the nori, leaving a 1‑inch border at the top. Flip the nori so the rice side faces down. Lay a line of cream cheese, cucumber, carrot, avocado, and optional crab across the center. Using the mat, roll tightly, applying gentle pressure. Seal the edge with a little water.

   Time: PT10M

6. Assemble Salmon Roll

   Repeat the same process with a fresh nori sheet. Spread rice, flip, then place a line of cream cheese, cucumber, and salmon strips. Roll tightly with the bamboo mat and seal.

   Time: PT10M

7. Slice and Serve

   Using a sharp, wet knife, slice each roll into 6–8 bite‑size pieces. Arrange on a platter with soy sauce, wasabi, and pickled ginger on the side.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g