Time: 1 hour 40 min.
Complexity: easily
Quantity: 2 rolls

Greek-style sushi rolls - a detailed recipe.

Ingredients:

• 2 sheets of nori
• 1 cup sushi rice (see recipe below)
• 8-10 pitted olives, halved
• 30-60 g crumbled feta cheese
• 1 medium-sized cucumber, peeled and thinly sliced
• Pickled ginger for serving
• Wasabi for serving
• Soy sauce for serving
• 110 g of roasted red pepper, thinly sliced ​​(if canned, drain the brine before using)

Sushi rice:

• 3 tbsp of water
• 1 teaspoon of salt
• 1 cup short-grain sushi rice
• 1/4 tbsp. rice wine vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

feta cheese, cucumbers, ginger root, round grain rice, wine vinegar, soy sauce, seaweed, nori, chili pepper, olive, wasabi

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Preparation:

Step 1
• Lay 1 sheet of nori lengthwise on a bamboo mat, shiny side down. Position the sheet approximately 2.5 cm from the edge of the mat closest to you. Wet your hands with cold water and take a handful of sushi rice. Place the rice in the center of the nori sheet and use your fingers to spread the rice evenly over the surface.
Step 2
• Next, arrange roasted red peppers, olives, feta cheese, and cucumbers horizontally across the surface of the roll. Use a mat to roll the sushi, pressing and squeezing it to form a round cigar-shaped roll. Use a sharp knife to cut the rolls into 15 2.5 cm-thick circles. Place the rolls on their sides, rice-side up, and serve with pickled ginger, wasabi, and soy sauce.
  
  Sushi rice: Pour water and salt into a medium saucepan. Cover with a tight-fitting lid. Bring the water to a boil. Add the rice, bring the water back to a boil over medium heat, then reduce the heat to low so that the liquid barely simmers. Once the water has completely evaporated, remove the saucepan from the heat. Stir in the rice vinegar and let the rice cool before using.

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