My favourite veggie sushi roll

Hi again! For a few months now, I’ve been kind of obsessed with sushi. So much that I’ve started making my own. I always thought making your own sushi would be really difficult, but it’s actually not that hard if you know a few tricks. I’ve been eating vegetarian for quite a while now, and the few times a year that I eat sushi at a restaurant have been my only exception to that. However, I figured that when I’m making my own sushi, I might as well explore some vegetarian options. That’s how I came up with this delicious vegetarian sushi roll.


For the rice:
(sushi) rice*
rice vinegar / sushi seasoning*
dried seaweed sheets (nori)*

sushi rolling mat
plastic foil
a sharp knife

Fillings and toppings:
some fresh carrots
one ripe avocado
two or three eggs
one teaspoon of sugar
one tablespoon sesame seeds
chili flakes
soy sauce*
sriracha sauce*
pickled ginger (gari)*
optional: sesame oil, lemon juice

* You can find these ingredients at an Asian supermarket, but some regular supermarkets have them as well.

How to make it

Preparing the rice

First, you need to cook the rice (I used this recipe for that). There’s a special kind of sushi rice*, but so far, I’ve just been using the rice that we have at home and that worked fine as well. It’s important to rinse the rice with some water before cooking it. When it’s done, I just put it in a bowl and I add some rice vinegar (that’s what makes it taste like typical sushi rice) and a little bit of salt and sugar, and I leave it to cool down for an hour.

Preparing the fillings

In the mean time, I prepare the fillings. I do the hot things first, so that they have time to cool down as well.

  • Sweet omelette: I mix some eggs (at least two, depending on how much sushi I’m making), a teaspoon of soy sauce, a teaspoon of water and a teaspoon of sugar. Then I try to do something like in this video, but it’s okay if it’s not perfect, because it’s going in a roll anyway. Then I put it in the fridge to cool down, and afterwards I cut it into slices.
  • Roasted sesame seeds: I just put some sesame seeds in a pan (without any oil) and I let them roast on low heat for about 10 minutes.
  • Spicy mayonnaise: I mix 1 tablespoon of mayonnaise, 1 teaspoon of sriracha sauce, and – optionally – also 1 teaspoon of sesame oil and a little bit of lemon juice.
  • Vegetables: I peel one or two fresh carrots and then I cut them in thin strips (sort of like this). I cut the avocado in half, then I carefully take of the peel and I cut the two avocado halves in thin slices.

Assembling the sushi roll

Set out all of your fillings on the table, as well as your bowl of rice, a bowl of water and a towel. Take your sushi rolling mat and wrap it in some plastic foil. Take a piece of nori that’s as wide as your rolling mat, and about 13 centimeter long. Usually, nori sheets are a bit longer than that, so you’ll probably have to cut off a bit. Put it on the mat with the rough side up. Use the bowl of water to make your hands wet (this will prevent the rice from sticking to your hands) and then put a layer of rice on the nori sheet. Cover about 10 centimeter lengthwise, leaving free about 3 centimeter. Next, put on a row of carrot strips, omelette slices, avocado slices, and spicy mayonnaise and sprinkle some roasted sesame seeds and some chili flakes on top. Then roll it up tightly, cut of the ends and cut it into pieces. It may be helpful to make wet your knife before, to prevent the rice from sticking to it.

(If you’re still not sure, take a look here for more instructions and illustrations.)

Almost done…

Serve it on a wooden plank or a nice plate. Pour some soy sauce into a dish and also add some mayonnaise, sriracha sauce and pickled ginger. Enjoy!

Recipe: pita bread with red bean sauce and feta

rougeimaginaire: "Recipe: pita bread with red bean sauce and feta"

When I was living in Ghent the past couple of months, I didn’t just study, I also spent quite some time exploring the wonderful world of cooking your own dinner. It’s not always easy to come up with new healthy and tasty dishes, but luckily there’s always the internet for inspiration. Two of my favourites are this Moroccan lentil stew (I always made it with couscous) and these brown bean sauce and avocado wraps that Loepsie shared on her blog. However, on one of my last days at my dorm, I came up with this random dish with all the things I had left in my fridge (among which some of that bean sauce) and I loved it! It’s very easy to make and all the nice fresh vegetables make it perfect for summer. Enjoy!

rougeimaginaire: "Recipe: pita bread with red bean sauce and feta"


(for three people)

For the sauce:

  • one onion
  • some pieces of garlic
  • two carrots
  • one tomato
  • 250 grams of passata
  • 300 grams of canned red beans
  • some olive oil
  • some chili powder
  • a pinch of salt


  • lettuce
  • radishes
  • some garden cress
  • feta
  • avocado
  • cream cheese
  • pepper

and three pita breads per person.

rougeimaginaire: "Recipe: pita bread with red bean sauce and feta"


  1. Cut the onion and the garlic into small pieces and put it in a pan and add some olive oil. Put the stove on medium heath and stir every now and then until it’s cooked.
  2. Cut the carrots into thin slices (otherwise it’ll take them forever to cook) and dice the tomato. Add them to the pan.
  3. While the vegetables are cooking, you can prepare the toppings. Dice the feta and put some olive oil and some pepper on there (no salt, because feta tastes pretty salty already). Wash the radishes and cut them into slices. Cut the avocado and add som salt and pepper. Wash the lettuce and cut it into shreds. Cut off some garden cress.
  4. When de vegetables are done, add the passata. Put the beans in a strainer, rinse them off and then add them ass well. Let the sauce simmer a little longer, and then it’s done!

rougeimaginaire: "Recipe: pita bread with red bean sauce and feta"

  1. Heat up the pita breads in a toaster (or in a frying pan: on medium heath, otherwise they’ll get burned). When they’re done, cut them open, spread some cream cheese in there, take some sauce and top it off with some lettuce, radishes, avocado, garden cress and feta. Done!

rougeimaginaire: "Recipe: pita bread with red bean sauce and feta"

Recipe: soft and tasty scrambled eggs

rougeimaginaire: "Recipe: soft and tasty scrambled eggs"

Happy New Year, everyone! Let’s start the year with some food! I never thought I’d write a recipe for eggs, because they’re one of the easiest things to make. However, I have been trying to mix things up a little bit and came up with an improved version for my regular scrambled eggs, and I liked it so much that I thought I’d share it with you. Eggs are one of my favourite things to eat for lunch, because they’re filling, healthy and just delicious :) So let’s get started!

rougeimaginaire: "Recipe: soft and tasty scrambled eggs"

What do you need?

  • one egg
  • some cream cheese
  • about two tablespoons of milk
  • some fresh spring onions or chives
  • some fresh parsley
  • some red onion (you can also use a different kind, but I like this one because the taste is a little bit softer, and it creates a nice colour combo with the green herbs)
  • pepper and salt
  • two slices of bread
  • some butter or vegetable oil to fry the egg (I prefer a this kind of butter made from vegetable oil)

How to make it:

  1. Start by putting the bread in the toaster. I want to toast and the eggs to be done at the same time, because it tastes best when it’s still hot. I usually toast my bread for four minutes, so before I start working on the egg, I put it in for two minutes, and then another two minutes when I start frying. It’s all about timing!
  2. Next, I take a couple of very thin slices from the onion and chop them into pieces. I also take some parsley and a piece of spring onion or chive and chop that up as well.
  3. After that, I put the egg in a bowl, add a little bit of milk to make it smoother, and then I whisk it until it’s smooth. I also add som salt and pepper.
  4. Then I take a nice scoop of cream cheese, add it to the bowl and whisk it up some more. It won’t blend that well, but that’s okay.
  5. Before I start frying the egg, I put the toaster on for another two minutes.
  6. Then I put some butter and fry the onions a little bit before I add the egg mixture. Then I quickly add the green herbs and start mixing it up until it looks done.
  7. Then, I put the eggs on the toasts. Enjoy!

recept: toast met ei en rucola

Hoi! Vandaag ga ik jullie vertellen over iets dat ik graag eet als middageten: toast met een zachtgekookt ei en rucola. Ik denk dat het altijd wel een goed idee is om iets van groenten en fruit aan je middageten toe te voegen, dat maakt het altijd meteen veel lekkerder. Dit gerechtje is niet alleen vullend, maar ook gewoon erg lekker. :)

Hi! Today I’m going to tell about something I like to eat for lunch: toast with a soft-boiled egg and rucola. I think it’s always nice to add some fruit or vegetables to your lunch, it makes it so much more interesting. This dish is not only filling, but also really tasty. :)

rougeimaginaire: "recept: toast met ei en rucola"

Dit heb je nodig:

  • een ei
  • twee of drie sneetjes speltbrood
  • een handvol rucola (oftewel raketsla)
  • peper en zout
  • bakmargarine (optioneel)

You will need:

  • one egg
  • two or three slices of spelt bread
  • a handful of rucola (also known as salad rocket, roquette or arugula)
  • pepper and salt
  • baking margarine or butter

rougeimaginaire: "recept: toast met ei en rucola"

Zo maak je het:

  1. Vul een kleine kookpot met water en breng het aan de kook.
  2. Leg het ei voorzichtig in het water en laat het vier en een halve à vijf minuten koken, zodat het zachtgekookt is maar niet meer blubberig.
  3. Rooster het brood. Je kan dit op verschillende manieren doen: ik heb de mijne tussen de grill gelegd, maar je kan ze ook gewoon een pan of een toaster gebruiken.
  4. Als je het ei uit het water hebt gehaald, laat het dan eventjes afkoelen.
  5. Leg de boterhammen op een bord en doe er een beetje peper en zout op.
  6. Verdeel de rucola over de boterhammen.
  7. Pel het ei en verdeel het in kleine stukjes over het brood. De beste manier is om het ei eerst half te pellen (zodat je het nog kan vasthouden) en dan eerst voorzichtig het eiwit eraf te halen zonder dat je de dooier breekt. gebruik daarna een mes om het eigeel op het brood te smeren. Daarna kan je met een lepeltje de laatste beetjes eiwit uit het ei scheppen.
  8. Smakelijk! :)


  1. Take a small saucepan and fill it with water. Bring it to the boil.
  2. Carefully put the egg in the water and let it cook for four and a half to five minutes, so that it’s soft boiled but not… sludgy (if that’s the right word).
  3. Toast the bread. I used a grill, but you can also toast it in a pan or a toaster.
  4. After the egg’s done, let it cool for a minute.
  5. Put the bread on a plate and put some pepper and salt on them.
  6. Put the rucola on the bread.
  7. Peel the egg and spread it on the bread in small bits. The easiest way is to peel the egg only half (so that you can still hold it) and then carefully remove the egg white while keeping the yolk intact. Next, use a knife to spread the yolk over the bread. Finally, use a spoon to take the last bit of white out of the shell.
  8. Enjoy! :)

rougeimaginaire: "recept: toast met ei en rucola"