Sushi Sandwiches with Carrot and Turmeric Cream

Ingredients

• 1 Carrot
• 1 small clove of garlic
• 50 ml Rice vinegar
• 2 tsp Rice syrup
• Salt
• chili flakes
• 200 g Sushi rice
• 40 ml Beet juice
• 1 Spring onion
• 0.5 yellow bell pepper
• 0.5 Avocado
• 0.5 tsp turmeric powder
• 1 tsp Lime juice
• 2 tbsp Yogurt (3.5% fat) (approx. 20 g)
• 40 g Pickled ginger
• 4 sheets Nori seaweed
• 1 tbsp Black sesame seeds (approx. 15 g)

Instructions

1. 1.

   Peel, wash and julienne the carrot and place it in a bowl. Peel and finely chop the garlic. In a small saucepan, combine 20 ml rice vinegar, 1 tsp rice syrup, salt, garlic and a pinch of chili flakes with 50 ml water. Heat the liquid over low heat, stirring until the syrup and salt have dissolved. Then bring to a boil and pour over the carrots. Mix well and let marinate covered for 30 minutes.

2. 2.

   Meanwhile, place the rice in a saucepan with 500 ml of water and bring to a boil, stirring occasionally. Cook the rice for 2 minutes in an open saucepan over low heat, then simmer covered over very low heat for 15 minutes until it has absorbed all the water. While it's cooking, heat the remaining rice vinegar with a pinch of salt and the remaining rice syrup. Place the sushi rice in a bowl, mix in the vinegar mixture and beet juice, and set aside covered.

3. 3.

   Julienne the spring onion and bell pepper after washing. Scoop out the avocado flesh and slice it. For the dip, mix turmeric, lime juice and yogurt, and season with salt and a pinch of chili flakes. Drain the carrots and ginger.

4. 4.

   Divide the rice into 8 portions. Shape 1/8 of the rice into a rectangle about 1 cm thick and place it in the center of a nori sheet. Layer with carrot, spring onion, avocado, bell pepper and ginger. Shape another 1/8 of the rice into a rectangle, place it on top, moisten the 4 corners of the nori sheet with a little water, fold up and seal. Repeat for 3 more sushi sandwiches. To serve, halve the sandwiches, sprinkle with sesame seeds and drizzle with turmeric cream.