Vegan Sushi
Challenge 22
- Recipe yield
- 4 servings
- Total time
- 35 minutes
Ingredients
For the rice
- 1 cup short-grain rice, preferably sushi rice (or 225 g)
- 1 cup water (or 240 g)
- 1 tbsp vinegar, preferably rice vinegar
- ½ tsp sugar
- ¼ tsp salt
To assemble the sushi
- 6 Nori seaweed sheets
- 1 medium avocado
- 1 medium carrot
- 1 large cucumber
- 1⁄2 block of tofu (or 150 g)
To serve
- Soy or teriyaki sauce
- Pickled ginger
Instructions
- Cook the rice in water mixed with vinegar, sugar, and salt in a covered pot for about 15 minutes.
- In the meantime, cut the avocado, carrot, cucumber, and tofu into long, thin strips.
- Once the rice has cooled, place the seaweed onto a sushi mat or whatever flat surface you’re working on. Add a thin, tightly compressed layer of rice on top of it. Leave both ends of the seaweed sheet (about a centimeter/half an inch on each end) empty.
- Near the edges closest to you place strips of carrot, tofu, and avocado across the width of the seaweed.
- Use a wet finger to slightly dampen the edges of the seaweed and start to roll it lengthways, rolling it as tightly as you can. Repeat the process with the rest of the sheets.
- Slice your sushi rolls into pieces 2 cm (less than 1 inch) wide and serve with soy or teriyaki sauce, and pickled ginger.
- If you like your sushi with wasabi, make sure the one you get doesn’t have any lactose.
Got some tofu left from your sushi-making? Try our Tofu Scramble for a hearty meal that can be served for breakfast, lunch, or dinner.