arrow-left Return




  • 50g sushi rice
  • 1 C. tablespoon rice vinegar
  • 1 C. brown sugar
  • ½ small cucumber
  • ½ avocado
  • 1 sheet of nori (seaweed)


Preparation : 30 minutes
Cooking : 12 minutes

Pour the rice into a colander, then rinse it under the tap until the water runs clear.
Pour the rice into a saucepan, cover with 50 g of salted water. Cook until boiling, stir, then lower the heat to low and cover.
Cook the rice for 10 minutes and turn off the heat. Mix quickly and leave covered, off the heat for another 10 minutes. Pour the rice into a small bowl and fluff it with a fork. When it is lukewarm pour over the vinegar and sugar mixture and mix. Leave to rest for 30 minutes in the refrigerator.

Cut the cucumber and avocado into sticks.
Lay the nori sheet on a sheet of cling film or on a bamboo mat.
Spread the sushi rice evenly over 2/3 of the nori seaweed sheet.
Place the cucumber and avocado sticks on the length of a 2 cm wide strip. Roll the nori sheet on itself, keeping it tight between your fingers. Remove the bamboo mat or cling film as you roll up the maki.

Cut it into 4 to 6 sections and place them in your Qwetch Meal Box .


This recipe allows you to vary the pleasures by replacing the cucumber and the avocado with the vegetables and raw vegetables of your choice and in season.
Let your creativity do the talking and make green apple/kiwi/avocado maki, cheese spread/mint/cucumber, coriander/carrot...

Our last articles for