SUSHI-TSU

Name: Carrot-Basil-Maki
Ingredients: 2 half-sized seaweed sheets; ½ portion Sushi rice; 1 carrot; 1 garlic clove; 200 ml orange juice; 10 basil leaves; 2 tablespoons sesame squish; salt

by Michael Baumgärtner

Carrot-Basil-Maki

Ingredients

2 half-sized seaweed sheets
½ portion Sushi rice
1 carrot
1 garlic clove
200 ml orange juice
10 basil leaves
2 tablespoons sesame squish
salt

Preparation

Peel carrot and cut in stripes lengthwise. Peel garlic clove and slice finely. Heat orange juice, add a pinch of salt, then carrots and garlic. Let simmer about 10 minutes until the carrots are mellow. Take carrots out of the pot and let cool off. Make two Maki rolls by using basil leaves, carrot stripes and some sesame squish as stuffing.