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Time of preparation: 20-40 min

Difficulty: easy

Serves 3


  • 1 cup rice

  • 1 tsp thyme

  • 2 tbs sesame seeds

  • 1 tsp vinegar (or lemon juice)

  • 1 carrot, 1 cucumber

  • 1/2 avocado

  • 1 cup baby spinach

  • 1/2 pepper

  • handful of sprouts

  • 1/2 cup cabbage

  • 50 g mushrooms

  • 4 tbs tamari

  • 4 nori seaweed sheets

  • wasabi

Cook the rice in salted water. When you take it off the heat, mix in the lemon juice (half lemon) or teaspoon of vinegar, and thyme.

While cooking the rice, cut the vegetables (use the ones you already have in the fridge) into long strips. This way it is easier to roll the sushi.

Place one nori sheet on a flat surface and spread a layer of rice across it. Sprinkle with sesame seeds. Leave 1 cm on the top of the sheet empty to roll more easily. Place a layer of vegetable horizontally in the middle of the sheet, roll the bottom part of nori, sprinkle water on the empty top part and continue rolling until you get a tight log.

Let it rest. Meanwhile you can prepare a salad with lettuce and vegetable leftovers. Season to taste and serve.

Dip sushi into a mixture of tamari and wasabi.



Serves 2


  • 1 tbs olive oil

  • a bunch of asparagus

  • 150 g tofu of your choice

  • pinch of salt

  • seasoning of your choice (parsley, marjoram, basil, pepper)

Optional - sauce:

  • 1 tbs tomato paste or/and 1 tbs soy cream

  • 2 tbs pumpkin seeds

Add oil to the pan, cut the bottom part of asparagus and add them to the pan. Cut tofu as you like (strips, cubes, etc.) and fry for 10 minutes.

For the sauce, mix tomato paste, soy cream, pumpkin seeds, and spices (you may also add nutritional yeast, pesto, etc., whatever you have left in the fridge). After 5 minutes add the sauce to the pan and cook for another 5 minutes.


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