Vegan Sushi

Veganism and Asian cuisine are a match made in heaven. Although a lot of pork, chicken and beef are used their dishes, Asians use lots of vegetables, seeds and nuts along with their unique spices to create a mouth-watering dish.

If you thought that Sushi can only be eaten with fish, then read on! Sushi is a perfect dish to customise and integrate all nutritious goodies in one meal. Add more veggies, some fruit and loads of seaweed to make up a powerful meal. Vegan Heaven takes us through how to make the perfect vegan sushi roll.

VEGAN SUSHI OPTIONS

1. VEGAN SUSHI WITH BROWN RICE

For a healthier version, you can use brown rice instead of traditional Japanese sushi rice. Just prepare it the same way as you would white rice.

2. SUSHI WITHOUT RICE? VEGAN SUSHI WITH QUINOA

Another great option is to use quinoa instead of rice. We do this all the time. Also add the rice vinegar sugar mixture to the quinoa. I think it’s even easier to make sushi with quinoa than with rice because the quinoa will be super sticky. And it’s also packed with nutrients.

3. VEGAN SUSHI WITH CAULIFLOWER RICE

If you want to avoid carbs and still want to enjoy sushi, you might want to try sushi with cauliflower rice. It’s a great low-carb alternative that requires zero cooking. Instead of rice just use cauliflower rice, which is super easy to make. You will definitely taste the difference between “real” sushi with rice and cauliflower rice sushi, but it will still be pretty delicious. And super healthy!

MAKE THE SUSHI RICE:

STEP 1:Sushi rice is an essential part of the dish.Rinse the sushi rice in a fine mesh colander under cold water.

STEP 2: Either cook the rice in your Instant Pot or cook it on the stove top. If you are using an Instant Pot use the rice setting (low pressure for 12 minutes). Allow the pressure to release naturally. The rice should be tender and the water should be completely absorbed. If you are cooking it on the stove top, bring the rice with the water to a boil, then reduce the heat to low, cover, and cook for 20 minutes. I usually prefer to make sushi rice in my Instant Pot.

STEP 3: Combine the rice vinegar, the sugar, and the salt in a small bowl. Add the cooked rice to a large bowl and stir in the vinegar sugar mixture until well combined. Let it cool down. Cover the bowl of rice with a damp napkin or kitchen cloth until it’s ready to use.

CUT THE INGREDIENTS AND FILL THE ROLLS:

STEP 4: In the meanwhile, cut the cucumber, the carrots, the avocado, and the tofu in thin strips. Heat some oil in a flat pan and cook the tofu strips for about 4 minutes on high heat until crispy. Add a tablespoon of soy sauce while cooking.

ROLL THE SUSHI ROLLS:

STEP 5: Place a nori sheet lengthwise on a bamboo rolling mat with the shiny side down. Fill a shallow bowl with cool water and wet your hands. Take a handful of rice and place it in the center of the nori sheet. Spread evenly, leaving a 3/4 – inch strip of the nori sheet uncovered on the top.

STEP 6: Place some thin strips of cucumber, carrot, tofu and avocado in a line on the near edge of the nori sheet. Make sure not to overfill the nori.

STEP 7: Tuck your thumbs underneath the bamboo mat and hold the ingredients with your fingers. Then roll the bamboo mat and the nori sheet towards your fingers with slight pressure. Make sure that the ingredients are fully covered with the rice and the nori sheet. Roll slowly to ensure that the sushi is rolled evenly.

STEP 8: Wet your fingers again in the shallow bowl of cool water and moisturize the uncovered strip of the nori sheet. Then completely roll up the nori sheet with the bamboo mat.

CUT THE ROLLS

STEP 9: Place the sushi roll on a cutting board and carefully cut it in half with a sharp knife. Put the knife under cold water before and after cutting. Put the sushi halves beside each other and carefully cut them into small slices.