-
Chickpea hummus
150 grams -
Cherry tomatoes
4 oz
• 43 kcal -
Black olives
100 grams
• 79 kcal -
feta cheese
100 grams -
Cucumber
1
• 15 kcal -
Slices of lemons
to taste -
Dill or Parsley
to taste -
salt
to taste
• 21 kcal
Calories refer to 100 grams of product
the greek sushi it’s a variant original sushi, borrowing from Japanese tradition rolled preparation uramaki and osomaki, but with typical ingredients from greek cuisine. An invitation appetizers, also ideal for a brunch, or for a breakfast fresh and delicious summer. Few ingredients and a pinch of dexterity will allow you to bring a delicious and mouth-watering dish to the table: here’s how to do it.
How to make Greek sushi
Cut the olives and cherry tomatoes into cubes of about 5-7 mm; reduce the feta into large pieces (1).
Using a potato peeler, peel the cucumber (2) then cut it lengthwise into strips: they must be thin enough to roll up, but not too thin to break.
Put two cucumber strips on top of each other; spread a thin layer of hummus over the cucumber (3).
Add the chopped olives, tomatoes and feta (4), season with a pinch of salt.
Roll the cucumber to form a roll (5); continue like this until all the cucumber strips and filling ingredients are used up.
Garnish with a sprig of dill and, if desired, a drizzle of lemon juice, then serve (6).
Advice
If you don’t have a peeler, you can slice the cucumber with a sharp knife or one mandolin. To stuff the rolls, you can buy thehummus ready or do it at home.
You can vary the recipe by using, instead of hummus, a Greek yogurt tzatziki, avocado cream or even an aioli sauce. If you like the onion, you can add it in thin slices to the sushi rolls: before adding it, however, dip the slices in a bowl with water, so that it loses its stinging part.
You can enrich the recipe with the aromatic herbs you like the most: instead of dill, they will do very well. parsley, chives Where mint.
If you liked this preparation, also try the Greek rice recipe.
storage
Greek sushi rolls can be prepare in advance and stored in the refrigerator for up to 2 days. Store them in an airtight container or wrap them in transparent paper. Garnish with extra virgin olive oil and garnish with fresh dill, just before serving.
.
