Starters and soups

  • Preparation:15 min
  • 30 min
  • Cooking time:15 min
  • people 4 people



  1. Soak the shiitakes in a bowl of lukewarm water for about two hours.

  2. Rinse the rice in a sieve until the water stays clear. Put the rice in a pot, together with 300 ml water and a pinch of salt. Bring to a boil until the rice has absorbed all of the water and is firm to the bite. Place the rice in a bowl and sprinkle with Genmai-Su. Leave it to cool.

  3. Remove the shiitakes from the water, gently squeeze out the liquid and remove the stalks. Heat the sesame oil in a pan and fry the crushed garlic for 1 minute. Add the shiitakes and fry them for 3 minutes on each side. Add the Tamari Less Salt and the water, cover the pan with a lid and let simmer for 2 more minutes.

  4. Let the shiitakes cool and then cut them into thin strips. Cut the red bell pepper into strips. Cut the cucumber into quarters, remove the seeds and then cut them into strips. Peel the avocado and cut it into strips.

  5. Cut the sheets of nori in half. Take half a sheet and put it on a cutting board. Moisten your hands, take a bit of rice and cover about half of the sheet of Nori with a thin layer. Press gently and place strips of shiitake, pepper, avocado and cucumber on top. Now fold the top left over the rice and roll it into a cone. Dunk your fingers into water and glue the cone shut. If you practice a bit, you can also roll the hand rolls in your hand after covering the sheets of nori with rice.

  6. Serve the hand rolls with some pickled ginger, Tamari Less Salt and wasabi.