Leave the tomatoes to drain and then blend to a fine puree together with “Der scharfe Maxx”, pine nuts, and olive oil. Season the mixture with salt and pepper.
Next, place the nori sheets shiny side down on the sushi mat and cover with rice. Leave a gap at the top of approx. 1.5cm.
Spread half the rice with the dried tomato cream.
Then place the cheese lengthways in the middle of the cream (strips of cheese approx. 1cm thick), with the pickles underneath and the avocado on top.
Coat the free edge of the nori sheets with water and roll up fully using the sushi mat.
Cut the sushi rolls into sections using a sharp knife (clean the knife in hot water after each cut).
Serve the sushi with soy, wasabi, and pink ginger according to taste.
Itadakimasu – bon appétit.Back to overview