Vegetarian futomaki cremette in tempura with cucumber, pickled radish and calabash

  •  80 g basmati rice (boiled)
  •  ½ nori sheet
  •  20 g Hochland Cremette cheese
  •  40 g pickled daikon radish
  •  30 g pickled kanpyo calabash
  •  15 g fresh cucumber
  •  1 lettuce leaf
  •  Pickled ginger
  •  Soy sauce
  •  Wasabi
  •  Tempura flour mix
  •  Water
A roll that keeps its freshness for a very long time and stays juicy almost all the time. The use of very tasty pickled vegetables adds to its shelf life and pretty shape. A very interesting composition of flavours. Tempura rolls are very popular in Poland. Customers choose them keenly because they are more in line with the taste preferences of Europeans. Crispy and delicate in flavour, the dough is a much-loved form in sushi. It is a profitable and best-selling vegetarian option, beneficial for B2B implementation.

Recipe step by step

  • 1. Peel the cucumber, remove the seeds and cut into sticks.
  • 2. Cut the radish into sticks and the calabash into strips.
  • 3. Lay out a nori sheet with the shiny side on the mat, rough on top, and spread the rice evenly.
  • 4. Then apply a thick layer of Hochland Cremette cheese. Arrange cucumber, calabash, radish on top of cheese and cover with lettuce.
  • 5. Wrap the roll evenly and tightly in the mat to achieve the desired shape and get even portions of sushi.
  • 6. Take the roll off the mat and put it on a board, then cut it with a sharp knife – into halves, and then each half again into 2 equal parts (until the desired quantity is obtained - 6 or 8 pieces).
  • 7. Arrange the finished sushi, garnish as desired and serve with pickled ginger, soy sauce and wasabi paste.