Meatless Monday: Vegan sushi

Making vegan sushi can be a little tricky, but once you have mastered sushi making, you can experiment with different fillings.  Here is a basic (but delicious) vegan sushi to start you off. Did you know that seaweed is rich in iodine, which helps keep your hormones happy.  It is also rich in calcium and loaded with antioxidants.

Serves 2
You will need

2-3 roasted seaweed sheets
100g sushi rice
50ml rice vinegar
1 avocado, mashed
finely sliced spring onion (optional)
1/4 red pepper, thinly sliced
Tamari for dipping
A bamboo sushi mat for rolling
Cling film
A bowl of water

Rinse the rice and place in a saucepan.  Cover with water and bring to the boil.  Reduce the heat and simmer for 10 minutes.  Allow to cool and fluff up with a fork.  

Prepare to assemble by covering the sushi mat with cling film.  

To assemble place the seaweed sheet on the covered mat and top with 1/2 to 1/3 sushi rice leaving about 2.5cm (an inch) uncovered at the top of the seaweed sheet.  You may need to dip your fingers in the bowl: the rice is sticky! Add the stevia to the rice wine vinegar and sprinkle over the rice. 

Top the rice with mashed avocado and place the pepper and spring onion, if using.

Begin to roll from the bottom of the mat, squeezing each time you roll.  Wet the uncovered seaweed at the top so that it will stick to seal the sushi.  Transfer the sushi to a chopping board.

Using a sharp knife, cut the sushi in two, then each piece in two again. Serve with tamari for dipping.

Janet x

Recipe Copyright © 2015 40plusandalliswell 

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