Recipes of Vegetables

Japanese Cooking

Ingredients serves 4

  • 4 nori (seaweed sheets)
  • 8 cups shari (prepared sushi rice)Fillings
  • 2 avocados, peeled, cut in strips
  • 1 can hearts of palm, cut in strips
  • 6 artichoke hearts, cut in strips
  • 1 cucumber, peeled, cut in strips
  • 14 oz salmon, cut in strips
  • ½ lb spinach cooked
  • 3 pieces kanikama (imitation crab meat), split lengthwise into strips
  • 2 tablespoons masago (fish roe)
  • 2 large lettuce leaves


1 Place a sheet of nori on the rolling mat, rough side up, and cover with a layer of prepared sushi rice, leaving a 4/5 inch margin at the far edge of the sheet. Place the filling ingredients on edge closest to you. Roll the filling in the sheet, pressing tightly with your hands to keep the roll compact.

2 Make two rolls with kanikama, avocado, hearts of palm, spinach, and masago.

3 Prepare the other two rolls using one whole lettuce leaf for each, filling with salmon, avocado, masago, and cucumber.

4 Cut the finished rolls into 8 portions and serve 4 pieces of each roll per person.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

A Gewürztraminer is a vine with great and varied aromatic expression, which gives it an exotic touch and allows it to pair with dishes from a wide range of flavors and textures, such as this futomaki, which has fresh salmon, hearts of palm and avocado and seasoned with soy sauce, wasabi, and ginger.

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