Vegan nigiri sushi

Image: © Theofano Vetouli

Simple to make, this elegant and impressive plant-based sushi is made with red bell pepper fillets marinated in a salty seaweed sauce. Serve with a dollop of wasabi for the ultimate taste kick.

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Total Time: 45 minutes

Ingredients

Servings: 6

For the marinade

  • 1
    lime juiced
  • 6 tbsp
    tamari sauce
  • tsp
    wakame powder

For the sushi

  • 125 g
    sushi rice
  • 1 pinch
    of salt
  • 2 tbsp
    rice vinegar
  • 400 g
    roasted red peppers drained

For garnishing and serving

  • Black sesame seeds
  • 1 tbsp
    microgreens of choice
  • 2 tsp
    wasabi paste
  • ½
    avocado
  • ½
    nori sheet
  • Tamari sauce to taste

Instructions

For the marinade

  1. Mix all the marinade ingredients in a bowl and set aside.

For the sushi

  1. Rinse the sushi rice with plenty of fresh water and cook with a pinch of salt according to instructions. Once it's ready, mix in the rice vinegar and set aside to cool off for a bit.

  2. In the meantime, prepare your roasted pepper fillets. Rinse the peppers very well and gently dry them with a towel. Cut into strips about 10 cm long and 4 cm wide. Using a sharp knife, carefully score each fillet at a 45° angle with parallel cuts every 1 cm. Put the fillets in the marinade and let them soak while you make the rice rolls.

  3. Using your hands, form about 24 oblong rolls of rice, pressing them with your fingers, and place on a tray. Take the bell pepper fillets out of the marinade one at a time, drain slightly, and place on top of each rice roll.

For garnishing and serving

  1. Wash the avocado, cut in half, and remove the pit. Cut into cubes and then cut the nori sheet into thinly sliced ribbons. Sprinkle the sushi with black sesame seeds and a dollop of wasabi paste. Add some avocado cubes and/or nori sheet ribbons.

    Serve with a small bowl of tamari soya sauce.

Courses: Catering, Snacks, Starter
Cuisines: Japanese
Special diets: Gluten-free, low-fat
Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Number ingredients: 10-15 ingredients
Taste: Savory, Tangy
Type of dish: Fish substitute, Sushi

About the author

Theofano Vetouli

Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.

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