Vegan Sushi

• 180 gms sushi rice (soaked for 30 minutes and washed until all the water is clear to remove any excess starch)
• 3 tbsp rice vinegar
• 1½ tbsp sugar
• ½ tbsp salt
• 1-2 tbsp black sesame seeds (optional – to top)

• 4 roasted Nori sheets
• ½ carrot (sliced long)
• ½ bell pepper stripls
• ¼ cucumber strips
• 3 asparagus tips
• ½ avacado
• 5-6 tfu strips
• 2 tbsp soya sauce
• 2 tsp oil to cook
• ½ tsp black pepper

Method

For Sushi Rice:

1. Soak the rice and wash it thoroughly until the water is clear.
2. Boil the rice on medium heat with 250 ml of water.
3. Once the rice softens and boils, drain any excess water. You should be able to see the grains separately and they should not mash up.
4. Keep aside to cool down completely.
5. Once cooled, add the rice vinegar, sugar, salt and mix.

For Sushi filling

1. Heat oil in a pan.
2. Once hot, add the asparagus, tofu and pepper (optional) to saute.
3. Sprinkle the garlic powder and soya sauce and cook on medium heat for 7-8 minutes.
4. Keep turning the tofu and vegetables to ensure it’s cooked from all sides.
5. Keep aside.

For Rolling Sushi

1. Place the Nori sheet on a flat surface such as a chopping board.
2. Wet your fingers to avoid the rice sticking to them.
3. Take enough rice to form a thin layer on the sheet.
4. Spread it with a spoon or using your fingers over the whole sheet leaving a 1 inch gap at one end which will be the end of your roll.
5. Optional: Sprinkle black sesame seeds over the rice if you want.
6. Add the desired vegetables and tofu on the end layered with rice.
7. Wet your fingers again before beginning to roll the sushi.
8. Begin to roll it slowly away from you ensuring it is tight. You can watch this video for a tutorial on how to roll sushi without a sushi mat.
9. Cut into 2 cm pieces and serve with sauce of your choice.

Hope you enjoy this!

Payal