VG LITTLE SPOON

Exotic vegan sushi

15/2/2017

Vesna
Recipe by
20 min.
Prep: 15 min. | Cook: 5 min. | Servings: 3-4 servings

An exotic version of one of the most famous Japanese dishes.

Many people screw their noses up in disgust at the suggestion of sushi. Let’s just set the record straight – sushi is NOT all about raw fish. Sushi is actually the rice part of this dish. This sushi includes mango, avocado, cucumber, carrot and tofu.

Ingredients

  • 1 cup rice
  • 5 tbsp rice vinegar
  • 1 tsp salt
  • 1 tsp sugar
  • 2 slices smoked tofu (choice your favorite taste)
  • ½ medium cucumber
  • ½ carrot
  • ½ avocado
  • ½ big mango
  • 2 tbsp lemon juice
  • 3 tbsp soy sauce
  • 2 cloves medium garlic (grated)
  • 2,5 g ginger (grated)
  • 1 tbsp agave syrup
  • 5 nori sheets

additional:

  • sesame seeds and sushi ginger

Directions

  1. Add 1 cup sushi rice to 350 ml of cold water and bring to the boil
  2. Add rice vinegar, salt and sugar. Simmer for 10 minutes with the lid on
  3. Turn off the heat but leaving the lid on, leave to stand for another 15 minutes
  4. Heat the grill pan, add the slices of tofu and cook on medium heat, turning sides gently, till evenly browned on both sides
  5. Chop the cucumber, carrot, avocado, tofu and mango into thin strips

Dipping sauce:

  1. In a medium bowl, whisk together lemon juice, soy sauce, grated garlic, grated ginger and agave syrup

Sushi:

  1. Place a sheet of nori on your cutting board, add ⅓ cup of rice leaving about an inch around the edges, add filling ingredients
  2. Fold the nori up and over the filling and roll tightly
  3. Repeat to make four more rolls
  4. Serve with dipping sauce, sesame seeds and sushi ginger slices

 

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