Raw rolls with cucumber and arugula
3 servings
20 minutes
Raw food rolls with cucumber and arugula are an exquisite dish of Japanese cuisine that combines the freshness and benefits of natural ingredients. The base of the rolls is a delicate mass of ground sunflower seeds infused with the refreshing taste of arugula and lemon juice. Crispy strips of cucumber add juiciness, while nori sheets provide a classic sea touch. The lightness and richness of these rolls make them an ideal choice for health food enthusiasts. They are perfect for a summer dinner or an elegant appetizer on a festive table. Thanks to their nutritious base, the rolls provide energy and satiety while remaining easy to digest. This recipe embodies the minimalism of Japanese gastronomy, where each combination of ingredients reveals natural flavor nuances, creating harmony and pleasure in every bite.
1
Grind the cleaned raw sunflower seeds in a blender into flour.
- Sunflower seeds: 1 glass
2
Grind the arugula separately with lemon juice and a little water.
- Rocket (arugula): 50 g
- Lemon juice: 30 ml
3
Mix arugula with seeds into a homogeneous mass.
- Rocket (arugula): 50 g
- Sunflower seeds: 1 glass
4
Cut the cucumbers into thin strips.
- Cucumbers: 1 piece
5
Place the seed and arugula mixture on a sheet of nori.
- Sunflower seeds: 1 glass
- Rocket (arugula): 50 g
- Dried nori seaweed: 3 pieces
6
Place straw on top of the cucumber.
- Cucumbers: 1 piece
7
Wrap the rolls.
8
Cut into pieces about 1.5 cm wide.
