This is how we roll with our Favourite Vegan Sushi recipe!

December 20, 2016

This is how we roll with our Favourite Vegan Sushi recipe!

We do love being a bit different over here at Lulu & Boo and we love nothing more at Christmas than to sit down and enjoy some of our favourite scrumptious foods. We love, love, love sushi, and pretty much make it for every party. We even had a party to celebrate sushi! All hail thy sushi! It’s just soy good.
Our personal favourite is to include every single vegetable known! Well not every single one, but most of them! Asparagus, avocado, pepper, carrot, soy beans, cucumber, spring onions and anything you love.

 Ingredients:

  • 300g sushi rice

  • at least 5 nori sushi sheets

  • all the vegetables you can think of

  • wasabi paste

  • soy sauce

Method:

First of all we make the rice nice and sticky but you can change the recipe to suit your needs. Use short grain sushi rice, you can pretty much pick this up in any larger supermarket, we are lucky here in Cardiff as we have a couple of great Japanese supermarkets close by.

Make sure you wash your rice thoroughly. For 300g of rice we use 370ml of water. Put on the stove, and bring to the boil. Once boiling, turn the heat down to low and let the rice simmer for about 15-20 mins. Make sure you leave the lid on the whole time! Even go ahead and put a ‘Do not disturb sign’ on it! Rice is a very fragile thing, stir it and you can lose everything! Once it has simmered, remove the saucepan from the stove and leave the rice to steam for a further 10-15 mins. To make sushi rice, the cooked rice needs to be mixed with sushi vinegar, which is Japanese rice vinegar mixed with salt and sugar, or you can make your own. Mix 80ml of sushi vinegar with the rice, or even more to get wetter rice. To get the best flavour, the vinegar needs to be folded into the rice while it is still warm.

Let the rice cool or come down to at least room temperature, we use this time to prepare the other fillings. Try frying your asparagus, peppers and spring onions in sesame oil to give a little more flavour and set aside to cool.

We peel the carrots with a peeler into long thin strips and cut the cucumber to the same length, making the strips about a cm wide.

A lot of people use bamboo sushi mats but we haven’t as of yet bought one of those *hello Santa if you are listening* instead we just use our hands to roll. We know, we are very skilled!

To actually make the sushi you need to have a small bowl of water to hand to dip your fingers in before you touch the rice, this helps it not to stick to every millimetre of your hand. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Only spread ¾ of the nori sushi sheet though and leave about an inch at the top.

Then add your toppings to the bottom quarter of the sheet, like in the image below. We know the temptation to overfill is strong but we know you can resist! It’ll be worth it in the end when you sushi stays in tact!

 Roll up the bamboo mat slowly (or simply with your hands), tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. You can eat it whole much like a baguette, but maybe for this season, wait and share it with other people! Again, we know it’s very hard to resist. We believe in you. Cut into slices, some recipes advised to discard the end pieces, we think they might be a little bit mad. Eat those whilst cutting the rest and pretend you saw nothing!

 

Serve up with some pickled ginger, wasabi and soy!

 

 
Have fun with this one, we always do! Have a rice day! Tehehe.


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