Falafel of red beetroot Maki-Sushi
| Hilcona IT'S VEGIC Falafel, 15 - 20 g, 2 x 1,5 kg, IQF | 0.240 kg |
| Sushi curcuma rice (cooked) | 0.280 kg |
| Nori leaves | 0.012 kg |
| Carrot, matchsticks | 0.320 kg |
| Flat leaf parsley | 0.020 kg |
| UMAMI Microgreens Asiamix (red clover, peas, radish, pak choi, onion) | 0.015 kg |
| Soy Sauce Tamari | 0.120 l |
| Harissa spice paste | 0.008 kg |
| Ras el Hanout spice | 0.012 kg |
Preparation
Preparation:• Prepare all the ingredients
• Cook the turmeric rice for sushi according to the recipe
• Prepare 5% of the soy sauce, and also a brush
• Enhance the rest of the soy sauce with the harissa and the ras el hanout.
• Cut the defrosted falafels in two
Method:
• Prepare the sushis :
o Place the nori leave sideways, rough side up on a bamboo mat
o Place the sushi rice on the lower part
o Place the carrot matchsticks and the microgreens on top
o Place the falafels on top and press lightly
o Place two branches of parsley on each other, with the leaves towards the end
o Roll the sushi tightly and baste a little soy sauce on the end and « seal »
o Using a moistened serrated knife, cut each roll in 6 big Maki pieces
• Serve with the sauce
Suggestion:
• Serve with an oriental cucumber salad
• 1kg of the recipe = rolls of 6 pieces, including sauce
| Nutritional values | per 100 g |
|---|---|
| Energy | 557 kJ |
| Energy | 133 kcal |
| Fat | 2.9 g |
| - of which saturates | 0.4 g |
| Carbohydrates | 20 g |
| - of which sugar | 4.0 g |
| Fibre | 2.4 g |
| Protein | 5.3 g |
| Salt | 1.0 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Soybeans | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.