Vegan Sushi

September 17, 2016

When I say "Vegan" Sushi to meat eaters, it doesn't sound too appealing, well at least for me when I wasn't vegan, and my friend had vegetarian sushi, it looked quite boring, but truth is that vegan sushi can be as good as you want it to be if you get creative with flavoursome ingredients =)

 

 

 

 

Ingredients:

 

Rice                                                            Filling (Optional choices)

 

- 500 grs of sushi rice                                                     - 1 carrot

- Nori sheets                                                      - 1/2 cucumber

- Apple cider vinegar                                        - 1 pepper

- Brown sugar                                                    - 2 big avocados

- Salt                                                                   - A bunch of chives

                                                                            - Mushrooms

                                                                                                     

* If you really love fish in your roll, there is a soya alternative for beer-battered "prawns" in the frozen section at Holland & Barret . Also if you like a cream cheese on the roll (trust me it tastes amazing), you can get a vegan cream cheese also in Holland and Barret.

 

 

Method: 

 

  1. Cook sushi rice following the instructions of the package (If you don’t have instructions, wash rice throughly until water is clear, use equal amount of water for each cup of rice, not double as would normally do, allow water to boil in high heat, lower heat and simmer for 20 minutes.) 

  2. Place rice into big bowl so that it cools down.

  3. Chop any vegetables of your choice in thin slices. If you are using mushrooms, place them in frying pan with some mixed herbs and coconut oil, cover with lid and allow to simmer for 2 minutes. Set aside.

  4. Put the nori on the bamboo mat, shiny side down.

     

  5. Wet our hands, grab a handful of rice and spread the rice on the bottom edge of the nori, leaving a 1/2 cms gap from top of nori.

  6. Place your filling choice of filling at the bottom of the nori and roll from bottom to top, wet your hands again and moist the top edge of nori to seal the roll.

  7. Cut in any width you want, between 6 and 8 rolls it’s a good amount.

 

 

If you want to make your sushi extra special, you can cover it in:

 

 

AVOCADO: Slice thin layers of avocado and spread evenly on a piece of cling wrap, create two layers as shown in the photo and cover completely with the wrap ( you can set in the fridge for a few minutes while you prepare other ingredients).

 

Then open up cling wrap and place nori on top of the avocado wrap, you can add rice and any veggies. don’t go too big with the filling, even two fillings would do, I love chives and mushroom filling for this one =) Then roll as you would normally do, leaving the bottom cling film on while you roll, and then cutting each piece with the film on, you can take it out once it’s been cut, people love this sushi rolled in avo, give it a try and let me know how it goes or if you have any questions =) 

 

 

RICE : To cover your sushi in rice, you first need to place cling wrap over the bamboo mat (cover it completely both sides). Then add rice to the top side of mat and add a layer of nori on top, fill up with ingredients and roll as you would normally do. You can sprinkle with white and black sesame seeds.

 

PANKO (Japanese bread crumbs) Once you've rolled a sushi (before you cut it down in small rolls), make a batter of a bit of flour mixed with water, stir it so they combine evenly, then you can use your hands to put some it this batter all over the sushi roll. Place breadcrumbs (panko) on a big dish and roll your sushi over, after that you can add a bit of coconut oil to a frying pan and fry the roll until the crumbs turn golden, you will have to roll the roll around so it's evenly golden <3

 

 

Eat with some fresh sliced ginger and soya sauce <3 Enjoy!

 

 

 

 

 

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