"This yummy vegan sushi is great for a dinner party or a vegan buffet with friends."
VV
Vegetable Sushi
Ingredients
- 2 sheets of Sushi Nori
- Organic Sushi Rice
- Soy Sauce
- Brown Rice Vinegar
- Vegetables - I used Mushrooms, Carrot, Cucumber and Red Pepper
- Wasabi Paste
- Dried Daikon Radish (optional)
- Sushi Mats
Contributed by Vegan Vox
Preparation time: 1 hour
Cooking time: 30 minutes
Difficulty: Moderate
Serves 4 people
Instructions
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First make up the sushi rice according to the instructions on the box. This can be a long process involving washing, soaking, cooking and cooling so allow a couple of hours for this step.
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Whilst the rice is cooling, prepare the daikon radish by soaking in hot water, draining, drying and lightly frying until crispy.
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Wash and chop your vegetables into thin strips.
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Lay out your sushi mat and place a sheet of nori on the mat. Spread a thick even layer of rice over the sheet leaving an inch gap at the top of the sheet. Sprinkle some brown rice vinegar over the rice.
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Next layer your vegetables and daikon in the centre.
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Using the mat, tightly roll the sushi from the bottom to the top and then wet the strip at the top with water to seal.
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Wrap the sushi roll in cling film and chill in the fridge for 30 minutes.
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Once out of the fridge cut your sushi roll into bite size pieces and serve with wasabi and soy sauce dips.
Serving Suggestion
Serve with soy sauce and pickled ginger.
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