Vegetarian Sushi Roll from Tramezzini

Ingredients

• 2 carrots
• Salt
• 1 Avocado
• 200 g tofu
• 2 slices tramezzino (about 10x23 cm)
• 2 tbsp sesame seeds
• 2 tbsp mayonnaise
• 1 tsp wasabi paste
• 2 tbsp watercress

Instructions

1. 1.

   Peel the carrots and slice them lengthwise into 2-3 mm thick strips, then cut into about 1 cm wide ribbons. Blanch in salted water for 1-2 minutes, shock in cold water and pat dry. Peel the avocado, halve it, remove the pit and cut the flesh into ~1 cm thick strips. Pat the tofu dry and slice into strips.

2. 2.

   Wrap a sushi bamboo mat with plastic wrap and sprinkle sesame seeds on top.

3. 3.

   Spread a thin layer of mayonnaise on one side of each tramezzino slice. Place the mayo‑side down onto the sesame‑covered mat. Mix the remaining mayonnaise with wasabi paste, then spread a small amount along the lower third of each bread slice. Lay the tofu strips lengthwise over the carrot ribbons, add avocado slices beside them and sprinkle watercress on top. Using the bamboo mat, press the filling from the bottom up and roll tightly. Cut each roll into six pieces and serve with soy sauce for dipping if desired.