Sushi sandwich with beetroot hummus
For the beetroot hummus:
For 1 large jar:
- 1 garlic clove
- 200 g cooked beetroot
- 200 g chickpeas
- 60 g mineral water
- 10 ml juice of a lemon
- 40 g sesame seeds
- a pinch of salt
- 70 g olive oil
Put all the ingredients in your blender and mix them at medium to high speed. Done! ^^
For the sushi sandwich:
For 4 people :
- your freshly prepared beetroot hummus
- 4 nori seaweed leaves
- 1 carrot
- ¼ cucumber
- 1 avocado
- 1/2 lime
- some “tonic mixture” sprouts (alfalfa, clover and organic radish) from the brand Germline
- some soy sauce
- 1 bamboo sushi mat (to easily roll the sandwich)
Start with peeling the carrot, cucumber, and avocado, cut them into 5-6 cm long and 1 cm wide sticks.
Squeeze the lime juice over the avocado, so it wouldn’t start to get black.
On a plastic kitchen board, first place the sushi mat and on top- the nori seaweed leaf (the brightest side on the mat).
Put a generous spoon of beetroot hummus on half of the leaf (leaving about 3 cm on the left and right side empty – to prevent the hummus from coming out once the sandwich is rolled).
Now place the carrot, cucumber and avocado sticks lengthwise in the middle, and finally add a few sprouted seeds. (Again leaving about 3cm on the left and right side – to avoid that anything comes out once the sandwich is rolled).
Now you just have to roll the “sandwich” using the sushi mat. Tighten it properly with your fingers.
If the seaweed leaf is too long, use a sharp knife to cut the rest.
To close the sandwich properly, simply dip your fingers into the mineral water and put some along the nori leaf. This will add a “glue” effect that will keep everything tightly closed.
It’s ready! Serve with soy sauce.
This recipe is an alternative to the classic sandwich and therefore perfect to take it to the office for lunch!
The recipe is realized in collaboration with the brand Germline