Vegan Sushi
The supplies needed to make vegan sushi can be found at your local Asian store or the international/Asian section of most supermarkets. Although most people think of sushi as directly being relation to fish, it is actually Japanese for "sticky", which refers to the tick rice used to make it. There are endless delicious and interesting ingredients and combinations that can be used to make all kinds of sushi so feel free to get creative! Here are some of our suggestions.
ingredients
Base
| 500 g | sushi rice |
| 5 tsp | rice vinegar |
| 10 sheets | nori seaweed |
Carrot and Mushroom Filling
| 1 whole | carrot |
| 250 g | chestnut mushrooms or oyster mushrooms |
| sesame oil | |
| soya cream |
Avocado and Bell Pepper Filling
| 1 whole | avocado |
| 1 whole | bell pepper |
| cress |
Mango and Ginger Filling
| 1 whole | mango |
| pickled ginger |
- Prep Time: 15 min
- Cook Time: 15 min
- Passive Time: 1 hour
instructions
1
Cook the sushi rice for about 15 minutes. (You can already start preparing the fillings in this time)
2
Sprinkle some rice vinegar and mix it in before letting it cool down. (mix it several times)
3
slice the carrot into strips and fry them in some sesame oil and soya sauce.
4
slice the mushrooms into strips and fry them in some sesame oil.
5
Cut both the avocado and bell pepper into long slices.
6
cut the mango into long slices.
7
Take nori sheets and spread the rice over about three-fourths of each sheet.
8
place your filling combination in the middle of the sheet and carefully roll the sheet into a cylinder (you can also use a sushi mat to make things easier)
9
dip your finger in a bit of water and pass it across the last bit of nori sheet so it sticks together and forms a wrap. Store the sushi in a refrigerator for about an hour. (If you are impatient you can continue to the next step now but the sushi will be less sturdy)
10
Take the nori wraps out of the fridge and pass a sharp knife under some water.
11
Cut the nori wraps in half, and then cut those halves in half. Continue to do this until you have 8 rolls of sushi per wrap.
12
Done! serve with soya sauce (for dipping) on the side.
| Courses | Lunch, Main course, Side dish, Snacks, Starter |
| Cuisine | Japanese |
| Special diets | Free from celery, Free from sesame, Gluten-free, Lupin-free, Mustard-free, No added sugar, Nut-free, Peanut-free, Sulphite-free |
| Difficulty | Level 2 (average) |
| Cooking time | 15-30 minutes |
| Season | Spring, Summer |
| Number ingredients | 10-15 ingredients |
| Taste | Savory |
| Preparation method | Cooking, Mixing |
| Type of dish | Sushi |
| Others | Supermarket Friendly |
| Campaign | VeggieChallenge |
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