Veganastic Sushi

Here is my take on one of my favourite Japanese meals.

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Preparation: 20 mins Cooking time: 10 mins Total: 30 mins Serves: 3-4 people

A huge plate of vegan sushi. My cutting skills might need some work but it was delicious.

Sushi is one of my favorite go to meals. This is because they are so small and yet so filling all at the same time. As a vegan I have experimented rolling it with various vegetables and tofu recipies, but I love it best when it just has two or three items as a filling. Here is how I make my sushi.

Ingredients:

3 cups sushi rice

3 1/2 cups water

1/2 cup rice vinegar

2 tbsp sugar

2 tbsp salt

1 medium Japanese cucumber

1 medium carrot

1 avocado

2 lettuce leaves

4- 5 nori sheets

Bamboo sheet for rolling or a Sushi maker tool from Daiso.

soy sauce (for dipping)

wasabi (when eating)

Instructions:

1. Rinse rice till water is clear.

2. Cook 3 cups sushi rice with 3 1/2 cups water in a rice cooker (or follow the directions given on the packet).

3. Once ready transfer rice to a large flat container (wood is the best)

4. Mix rice vinegar, sugar and salt in a bowl.

5. Pour over the rice and mix in a cutting motion.

6. Let rice cool.

7. While the rice is cooling, julienne vegetables and arrange them neatly on a plate.

8. Once the rice is cool you can start rolling the sushi.

9. Place nori flat on the bamboo sheet that is covered in cling wrap.

10. Spread rice on 3/4 of the nori.

11. Place vegetable on 1/4 of the nori and roll tightly using the bamboo sheet.

* If you are using the sushi maker tool from Daiso follow the instructions given with the product.

12. Slice into six pieces.

13. Serve with soy sauce and wasabi.

Notes: Each rice company differs and thus the water to rice ratio might vary.

Make sure to dip your hands and knives into rice vinegar or water so they do not get sticky.

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