Vegan Sushi, a relaxing experience

Updated: May 20

With a drop of "SEN" within a calming and relaxing ambience, making home-made sushi makes for a relaxing shared experience by Cally Howarth


"About a year ago i went on a vegan sushi course in Poole, about 20 of us sat around a long trellis table with a variety of vegetables, sauces and seeds to choose from. It was a lovely, calming event, with green tea. I try and recreate the ambience whenever I make sushi at home. I have made these ones I am sharing with you (see below) with my 14 year old son."



Ingredients:

(Makes 5 maki rolls)

150g sushi rice

 with 300ml water. 

1tsp mirin. 1 tsp rice vinegar. 2 tsp sugar. 

1/2 red pepper

1/2 large carrot. 

1/2 cucumber 

1/2 avocado

1/2 block tofu marinaded in soya sauce and or sweet chilli sauce 

5 sheets nori seaweed

Method:

- Cook the sushi rice (This involves gently boiling for 10 minutes with the lid on then leaving to stand for at least 25 minutes).

- Whilst waiting thinly slice the vegetables and gently fry the tofu in rectangles. Then cut into sticks. 

- Mix the cooled rice with mirin, rice vinegar and sugar in a bowl. 

- Once everything is ready, set out chopping boards and bowls (I have a few bamboo rolling mats, but clingfilm/ greaseproof paper works almost as well).

- Place a nori sheet on the mat.

-Spread rice mix very thinly onto the nori about 3/4 of the way up the sheet.

- Carefully place the veg and tofu in lines at one end (Don't overfill or it won't roll)

- Use the mat to squeeze and roll the sheet.

- Wet the end of the sheet a little to make it stick together.

- Once rolled, slice in rings with a sharp knife.

Dip in soya sauce and wasabi if you like it peppery. 



Carefully place the veg and tofu in lines at one end (Don't overfill or it won't roll)

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