Vegan Sushi

Name: Vegan Sushi
Total time: 50 min
Cuisine: Japanese
Ingredients: 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; 6 Nori seaweed sheets; 1 medium avocado; 1 medium carrot; 1 large cucumber; Half a block of tofu (or 150 g); Soy or teriyaki sauce; Pickled ginger

Laura

Vegan Sushi

Author: Challenge 22
Active Time: 50 min
Total Time: 50 min
Cuisine: Japanese

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Description

Ever tried making sushi at home? It can be a really fun activity to try with your family or friends – and you’ll end up with a fresh, light, and tasty Japanese dish. This recipe is definitely something a bit more special, that you can use when you want to impress your guests or add some pizzazz to your daily menu.

We’ve got plenty of crisp, colorful veggies and protein-rich tofu lined up, so nobody will miss the fish in this sushi. Dip your rolls in soy or teriyaki sauce to get the full, finger-licking experience. Pro tip: to prevent the rice from sticking to your utensils, try dampening them before pressing the rice or cutting the rolls.

Ingredients

Scale

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

Half a 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.