| Logged in as: (Customer-No. ) |
Info
Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
179: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
Sushi rice:
180 g sushi rice
290 g of water
20 g rice vinegar
1 tsp salt [Order No: 305]
2 tsp xylitol [Order No: 303]
Gluten-free burger:
200 g Veggie Meatloaf, Classic [119]
100 g of No-Muh cheese, Melty [Order No: 405]
2 tbsp of mild vegetable oil for frying
Avocado cream:
1 avocado
1 tsp lemon juice
½ tsp herb salt
Covering:
16 cucumber slices
salad
(e.g. lamb's lettuce, Cicorino Rosso, sprouts, cress)
Vegan dip, garlic [Order No: 172]
Ketchup
black sesame
Treat yourself with Vegusto: Recipe No. 179
Gluten-free, rich and tasty.
Delicious layers of sushi rice, a gluten-free burger, fresh salad, creamy dips and avocado cream.
Ingredients for 4 Servings
Sushi rice:
180 g sushi rice
290 g of water
20 g rice vinegar
1 tsp salt [Order No: 305]
2 tsp xylitol [Order No: 303]
Gluten-free burger:
200 g Veggie Meatloaf, Classic [119]
100 g of No-Muh cheese, Melty [Order No: 405]
2 tbsp of mild vegetable oil for frying
Avocado cream:
1 avocado
1 tsp lemon juice
½ tsp herb salt
Covering:
16 cucumber slices
salad
(e.g. lamb's lettuce, Cicorino Rosso, sprouts, cress)
Vegan dip, garlic [Order No: 172]
Ketchup
black sesame
Preparation
Rinse sushi rice in a colander and add to the cooking water. Boil the rice with the cover on for 5 minutes and let it soak on a low heat for 15 minutes.
In a saucepan, briefly heat the vinegar, salt and xylitol until the salt and xylitol have dissolved.
Now use a wooden trowel to stir the vinegar mixture into the rice.
Line eight bowls with a diameter of 7-8 cm with cling film and fill with 50 g of rice. Press the rice and allow it to cool to room temperature. This will ensure it sticks together nicely.
Cut the vegi meatloaf and Melty into slices for the burger. Then knead the mixture well by hand. Divide the mass into 4x 75 g portions and form into burgers. Heat the oil in a non-stick frying pan and sauté the burgers at medium heat for 2-3 minutes on each side.
Peel the avocado, remove it and crush it together with the lemon juice and the salt, with the help of a fork, to create a cream.
Arrange the sushi burgers directly on the plates or on four pieces of baking paper. As the rice sticks to the base, the sushi burgers can be moved again. Now spread 4 rice patties with the avocado cream and top with the cucumbers, the burgers, the salad and add the finishing touches with the dip and the ketchup. As a last layer, put the rice cover on top and sprinkle with sesame seeds.
