Updated: Jan 14
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."
(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 block tofu marinaded in soya sauce and or sweet chilli sauce
5 sheets nori seaweed
- 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)