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Homemade Vegan Sushi

Sunday, 23 July 2017


I loooovvveee sushi! I was never into fish before i was Vegan so i've always gone for veggie sushi (It's the best). I don't have a sushi restaurant close enough to me to order food so i started making my own at home. It is super easy and fun! It can be a little time consuming, but defiantly worth it in the end. 
You can have any type of filling you want. For this dish i went for a teriyaki mushroom maki, mixed vegetable maki, cucumber maki and a red pepper maki. It's great to make this if you're having some friends round, because all this sushi is so filling! Perfect for sharing and showing your friends your sushi making skills. Read on down below to see how to make this yourself.


1. Here are the ingredients you will need for sushi making. Sushi rice is recommended because it has the right consistency. I have half cut nori sheets and the full ones, The half cut work well for the small maki sushi. Sesame seeds are optional and your fillings are up to you. I used red pepper, cucumber, portobello mushrooms and spring onions.


2. Slice chosen fillings into thing strips.


3. Thinly slice the portobello mushrooms and add to a bowl. Pour over 1/2 of teriyaki sauce and crush 2 cloves of garlic. Mix then cover and leave to marinate.


4. Cook 2 cups of sushi rice according to packet instructions. Once cooked, add 1 tbsp Japanese rice wine vinegar and mix in well. Pour rice onto a flat surface like above and spread out to cool down.


5. While the rice is cooling down, gently cook the mushrooms in the sauce.


6. Lay out all your ingredients, your bamboo rolling mat, a sharp clean knife, a damp cloth and a small bowl of water. Lay your Nori sheet shiny side down. Dampen fingers and take small amounts of rice, pressing and laying onto the nori. Spread an even layer, leaving 1 cm at the end. Add filing and then roll. Make sure you tuck and squeeze lightly.


7. Half a nori sheet makes this small mixed pepper maki roll.


8. Lay the cooled down teriyaki mushrooms on the roll and add the sesame seeds. You could also add spring onion or vegetables. 



9. Using a sharp knife, wet it slightly and slice the sushi roll into six bite size pieces. Wiping the knife clean and wetting it again before each sushi roll is cut.





Pour the left over sauce from the mushrooms into a small bowl and use it as a dip for the sushi. Serve with soy sauce and sweet chilli.

Don't forget the chop sticks! 




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