Vegan Sushi
A mixture of roasted sweet potato, avocado, capsicums, cucumber, rice vinegar marinated carrots, broccoli & ginger. So much fun to put together and honestly so delish.
Ingredients
Veggie Fillings
- 1 Carrot (cut into thin strips)
- 1 Cucumber (cut into thin strips)
- 1 Red Pepper/Capsicum (cut into thin strips)
- 1 Avocado (cut into thin strips)
- 1 Yellow Pepper/Capsicum (cut into thin strips)
- 1 Broccoli (cut into very small florets, roasted)
- 1 Sweet Potato (cut into thin fries & roasted)
- 1 inch Fresh Ginger Root (Peeled into thin strips)
Marinated Items
- 1/4 cup Rice Vinegar/Sushi Seasoning
Sushi Rice
- 2 cups Sushi Rice
- 2 cups Water
- 1/4 cup Rice Vinegar/Sushi Seasoning (add 1/2 tsp of sugar if using plain rice vinegar)
Accompaniments
- 4 tbsp Tamari/GF Soy Sauce
- 10 sheets Nori
Instructions
- Marinated Carrots & Ginger: Place thinly sliced carrots and ginger peels into two bowls filled with rice vinegar or sushi seasoning. Leave to marinate for as long as it takes you to prepare the sushi rice.
- Sushi Rice: First be sure to thoroughly rinse your rice! (2-3x under water until it begins to run clear). 2 cups rice/2 cups water. Turn the heat to medium-high and cook until the water reaches a simmer. Cook for 16-18 minutes or until all of the liquid is absorbed and the rice is tender. Remove saucepan from the heat and let the rice steam with lid on for an additional 10 minutes. Once cooked season immediately with 1/4 c sushi seasoning rice vinegar. Let rice cool completely (spreading it out on a silpat or baking sheet after cooking helps speed this process).
- Thinly slice vegetables. Roast sweet potato chips, broccoli & red/yellow capsicum (if using) until soft.
- Gently heat Nori sheet and spread on a layer of sushi rice. Wet fingers help with this process! Place combinations of desired veggies on to one end, firmly rolling up using a bamboo sushi mat. Use a wet knife to cut into desired pieces. Serve with tamari/GF soy sauce.