Benno & Lara's
Vegan Recipes

"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."
Albert Einstein

Sushi-Style

Index » Sides » Sushi-Style

Ingredients

  • 6 sheets nori (seaweed) for sushi
  • 1 cup sushi rice (white, short grain)
  • 1 cup water
  • 1 tablespoon rice vinegar (or white vinegar)
  • 1 teaspoon raw sugar
  • avocado, cut into thin strips
  • carrot, cut into thin strips
  • cucumber, cut into thin strips
  • beetroot slices, cut into thin strips
  • poppy seeds
  • non-wheat soy sauce (tamari)

Method

  1. In a rice cooker or bowl in the microwave, cook the rice in the water. When cooked, spoon out onto a flat surface and allow to cool.
  2. When cool, pour over the rice vinegar mixed with the sugar. Stir through.
  3. Cut a nori sheet in half. Using sushi rolling mats or a tea-towel, place a 1/2 sheet of nori down. Top thinly with rice leaving a 1cm margin on the top and bottom edges.
  4. Place a few pieces of avocado, carrot, cucumber, beetroot and poppy seeds (or any combination of) along the bottom edge on top of the rice.
  5. Quickly but gently roll the nori over the vegetables and continue to roll to the end of the nori sheet. Use a little bit of water to make the top edge stick down.
  6. Serve in long rolls with soy sauce (and wasabi), or slice the roll into little bite-sized circles. Moshi moshi is fun for noshi!