Thursday, 11 February 2016
Easy basic vegan sushi
You can make endless variations of this and combine your favorite veggies and even fruit in the rolls. So let's get started!
5 dl of white rice
2 tbsp apple cider vinegar (or sushi vinegar)
3 large carrots
3 ripe avocados
4-5 nori sheets
Optional: a can of inari or/and 2 dl soy yoghurt mixed with 1 tsp smoked paprika and chili powder/sriracha to taste.
Cook the rice as you normally would and add the vinegar. Mix it and spread it into a large cutting board to let it cool off. Slice the carrots, cucumber and avocado in thin slices.
Place the nori sheet on your sushi rolling mat or on a kitchen towel if you don't have one. Spread a thin layer of rice on the sheet, leaving 1-2 cm of nori free from rice. Put your slices of veggies (and inari or "chili mayo") 5 cm from the edge closest to you or in the middle and roll. Tap the 1-2 cm nori with water to help glue the roll together and finish the roll. Repeat until everything is used up.
To make the tofu pockets/inari pockets, just press a small tbsp of rice in it and close it.
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