Thursday, 11 February 2016

Easy basic vegan sushi

Sushi and rice paper rolls are so fresh, light, healthy and incredibly easy to make vegan. I made my own chilimayo (low fat because I used soy yoghurt instead of mayo) and I made some of them with inner, which is marinated tofu pockets and they taste absolutely delicious.
You can make endless variations of this and combine your favorite veggies and even fruit in the rolls. So let's get started!
Here's the recipe (I made everything pictured + stir fried noodles for six people):

5 dl of white rice
2 tbsp apple cider vinegar (or sushi vinegar)
3 large carrots
1 cucumber
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.
Make the rice paper rolls with the same method, just sub the rice for fresh spinach and the nori sheets for rice paper. Super easy and quick to make when you get the hand of the technique. There's plenty of youtube videos out there with better directions if it's your first time making sushi!

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