Vegan Sushi

Main Course, Vegan, Gluten-Free

Ingredients

250 g sushi rice
300 ml water
3 teaspoons Sushi-Zu (rice vinegar)
40 g sugar
1 teaspoon salt
1 packet Nori seaweed

VEGETABLES

carrots
ripe avocado
horseradish sprouts
cucumber
pumpkin
tofu (smoked if you wish)

ON THE SIDE

1 box of sweet and sour ginger
wasabi
shoyu (Soy sauce)
sesame seeds

TOOLS

bamboo or wood palette knife
bamboo mat for sushi

 

Directions

RICE PREPARATIONS

Wash the rice well until the water is pure clean. Boil the rice slowly in water for 12 minutes, then turn it off and apply two layers of parchment paper between the pot and the lid and let it rest for another 10 to 15 minutes.

Dissolve the salt and the sugar in the vinegar. If you don’t have rice vinegar, you can use apple vinegar in smaller quantity as it’s more acidic. With a wood or bamboo palette knife mix the rice with the vinegar mixture. The rice should look shiny. Cover it with a damp towel.

TO ASSEMBLE THE ROLLS

Prepare the bamboo mat with a nori sheet. Spray a little water on the nori sheet to make it moist. Arrange a small quantity of rice on the surface making sure to wet your hands from time to time to avoid stickiness. Leave a small border for closing the roll.

According to your taste add the carrots, avocado, tofu, sprouts and a little wasabi.

Sprinkle some toasted sesame on the stuffing.

Now you can roll the sushi. Keep the sushi mat tight between the fingers to obtain solid rolls. Close it tightly by moistening the last piece of seaweed.

After finishing all rolls, cut them in 3 cm pieces and arrange them on the plates.

Sushi can be enjoyed with wasabi, sweet and sour ginger and shoyu.

Veganes Sushi

vegan, Hauptgericht, glutenfrei

Zutaten

250 g Sushi Reis
300 ml Wasser
3 TL Sushi-Zu (Reisessig)
40 g Zucker
1 TL Salz
1 Paket Nori Algen

GEMÜSE

Karotten
reife Avocado
Meerrettichsprossen
Gurke
Kürbis
Tofu (evtl. geräuchert)

BEILAGEN

1 Schale süßsauren Ingwer
Wasabi
Shoyu (Sojasauce)
Sesamsamen

GERÄTE

Bambus oder Holzspachtel
Bambusmatte für Sushi

 

Zubereitung

REIS VORBEREITEN

Reis waschen, bis das Wasser sauber ist. Langsam in Wasser 12 Min. kochen, dann die Hitze abschalten und zwei Lagen Pergamentpapier zwischen Topf und Deckel legen. 10 bis 15 Min. ruhen lassen.

Salz und Zucker im Essig auflösen. Wenn kein Reisessig zur Verfügung steht, kann man auch Apfelessig nehmen; dann allerdings weniger, da er mehr Säure enthält. Mit der Spachtel den Reis mit der Essigmischung vermischen. Der Reis sollte glänzen. Mit einem feuchten Tuch abdecken.

ROLLEN FORMEN

Bambusmatte mit einem Nori-Algenblatt auslegen, mit etwas Wasser anfeuchten. Eine kleine Menge Reis auftragen. Die Hände von Zeit zu Zeit anfeuchten, damit nichts anklebt. Einen kleinen Rand lassen, um die Rolle zu schließen.

Je nach Geschmack Karotten, Avocado, Tofu, Sprossen und ein wenig Wasabi hinzugeben.

Gerösteten Sesam auf die Füllung geben.

Jetzt das Sushi zusammenrollen. Die Sushimatte gut festhalten, damit die Rollen fest werden. Gut verschließen, indem man das letzte Ende der Alge anfeuchtet.

Die fertigen Rollen in 3 cm lange Stücke schneiden und anrichten.

Sushi mit Wasabi, süßsaurem Ingwer und Shoyu genießen.

Vegan Sushi

Mains, Vegan, Gluten free

Ingredients

250 g sushi rice
300 ml water
3 teaspoons Sushi-Zu (rice vinegar)
40 g sugar
1 teaspoon salt
1 packet Nori seaweed

VEGETABLES

carrots
ripe avocado
horseradish sprouts
cucumber
pumpkin
tofu (smoked if you wish)

ON THE SIDE

1 box of sweet and sour ginger
wasabi
shoyu (Soy sauce)
sesame seeds

TOOLS

bamboo or wood palette knife
bamboo mat for sushi

 

Directions

RICE PREPARATIONS

Wash the rice well until the water is pure clean. Boil the rice slowly in water for 12 minutes, then turn it off and apply two layers of parchment paper between the pot and the lid and let it rest for another 10 to 15 minutes.

Dissolve the salt and the sugar in the vinegar. If you don’t have rice vinegar, you can use apple vinegar in smaller quantity as it’s more acidic. With a wood or bamboo palette knife mix the rice with the vinegar mixture. The rice should look shiny. Cover it with a damp towel.

TO ASSEMBLE THE ROLLS

Prepare the bamboo mat with a nori sheet. Spray a little water on the nori sheet to make it moist. Arrange a small quantity of rice on the surface making sure to wet your hands from time to time to avoid stickiness. Leave a small border for closing the roll.

According to your taste add the carrots, avocado, tofu, sprouts and a little wasabi.

Sprinkle some toasted sesame on the stuffing.

Now you can roll the sushi. Keep the sushi mat tight between the fingers to obtain solid rolls. Close it tightly by moistening the last piece of seaweed.

After finishing all rolls, cut them in 3 cm pieces and arrange them on the plates.

Sushi can be enjoyed with wasabi, sweet and sour ginger and shoyu.

Vegan Sushi

Mains, Vegan, Gluten free

Ingredients

250 g sushi rice
300 ml water
3 teaspoons Sushi-Zu (rice vinegar)
40 g sugar
1 teaspoon salt
1 packet Nori seaweed

VEGETABLES

carrots
ripe avocado
horseradish sprouts
cucumber
pumpkin
tofu (smoked if you wish)

ON THE SIDE

1 box of sweet and sour ginger
wasabi
shoyu (Soy sauce)
sesame seeds

TOOLS

bamboo or wood palette knife
bamboo mat for sushi

 

Directions

RICE PREPARATIONS

Wash the rice well until the water is pure clean. Boil the rice slowly in water for 12 minutes, then turn it off and apply two layers of parchment paper between the pot and the lid and let it rest for another 10 to 15 minutes.

Dissolve the salt and the sugar in the vinegar. If you don’t have rice vinegar, you can use apple vinegar in smaller quantity as it’s more acidic. With a wood or bamboo palette knife mix the rice with the vinegar mixture. The rice should look shiny. Cover it with a damp towel.

TO ASSEMBLE THE ROLLS

Prepare the bamboo mat with a nori sheet. Spray a little water on the nori sheet to make it moist. Arrange a small quantity of rice on the surface making sure to wet your hands from time to time to avoid stickiness. Leave a small border for closing the roll.

According to your taste add the carrots, avocado, tofu, sprouts and a little wasabi.

Sprinkle some toasted sesame on the stuffing.

Now you can roll the sushi. Keep the sushi mat tight between the fingers to obtain solid rolls. Close it tightly by moistening the last piece of seaweed.

After finishing all rolls, cut them in 3 cm pieces and arrange them on the plates.

Sushi can be enjoyed with wasabi, sweet and sour ginger and shoyu.