The procedure isn't not normal for that which prompts maki, yet here you swear off the prepared rice out and out — this spares time and exertion, and furthermore implies you don't need to prepare — for crisp vegetables, bunches of them.
I was so roused by that most recent shot that I went out and got a few cucumbers and sprouts the exceptionally following day to make my own, and I have been weaving minor departure from that topic about two times every week from that point forward — that is the means by which enthused I am.
In spite of the fact that Gena likes to apply a thick layer of a type of spread — think hummus or cashew cheddar — straightforwardly on the nori sheet, I begin with the cut cucumbers as I favor my nori to remain as fresh as possible* — the drier, the crisper — and think that its most satisfying to nibble into the crunchy layer of cucumbers first.
Ingredients :
- 4 sheets nori seaweed (available from natural food stores and Japanese markets)
- 450 grams (1 pound) cucumbers, thinly sliced with a mandolin slicer (I don't peel my cucumbers; see note)
- toasted sesame seeds
- ground chili powder (optional)
- 1 ripe avocado, sliced into thin wedges
- 100 grams (3 1/2 ounces) tofu, or cooked chicken, or fish (raw and super fresh, or cooked), cut into strips
- long-stem sprouts or sprouted seeds
- soy sauce, for serving
- Have all the ingredients ready and portioned out into four equal servings before you begin, and have a small bowl or glass of water close at hand.
- Place a sheet of nori on a clean and dry cutting board, shiny side facing down and longest edge facing you.
- Starting from the left edge, arrange the cucumber slices in overlapping rows on the nori, leaving a 3-cm (1-inch) margin of uncovered nori at right.