Vegetarian sushi plate

Ingredients for 1 servings:

• 1 cup rice (sushi or basmati rice)
• n. B. water
• ½ carrot(s)
• ¼ red bell pepper(s)
• 1 cucumber(s)
• 1 tsp wasabi powder or paste
• 1 shot of sake or dry white wine
• some rice vinegar
• 1 tsp sugar
• Soy sauce, Japanese
• some sesame oil or sunflower oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick, inexpensive, easy, tasty, completely fish-free and healthy too.

First, put the rice on a pan according to the package instructions and simmer until the water runs out. Meanwhile, wash the vegetables, peel the carrot and cucumber, and cut everything into small, attractive pieces (diamonds, cubes, sticks, etc.). Heat the oil in a pan and add the carrots, then the bell peppers, and finally the cucumber, and cook until al dente. Then deglaze the dish with a little rice vinegar, sake, and a splash of soy sauce (not too much soy sauce, or the vegetables will turn brown). Sprinkle the sugar over the rice and let the liquid reduce. Now transfer the cooked rice to a plate and scatter the vegetables over it. Finally, mix the wasabi with the soy sauce (amount according to taste) and drizzle over the dish.