Vegan nigiri sushi
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
For the marinade
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1lime juiced
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6 tbsptamari sauce
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⅓ tspwakame powder
For the sushi
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125 gsushi rice
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1 pinchof salt
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2 tbsprice vinegar
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400 groasted red peppers drained
For garnishing and serving
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Black sesame seeds
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1 tbspmicrogreens of choice
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2 tspwasabi paste
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½avocado
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½nori sheet
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Tamari sauce to taste
Instructions
For the marinade
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Mix all the marinade ingredients in a bowl and set aside.
For the sushi
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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.
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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.
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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
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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.
