basic vegetable sushi (vegan & gluten-free) Something Vegan

I’m not a sushi expert, but this is how I make basic vegetable sushi at home!
1 1/4 cup water
1 cup sushi rice, rinsed
2 Tbsp. rice vinegar
1 Tbsp. organic sugar
1/2 Tbsp. salt
3 nori sheets
Vegetables: You can use whatever you like, but I used-
1/2 of an avocado
1/3 of a cucumber
2 baby carrots
A small bowl of water to wet fingers
To a pot over high heat, add water, and rice. Stir, and bring to a boil. Reduce heat to low, cover and let cook about 10-15 minutes—until rice is cooked. While rice is cooking, to another small pot over low heat, add rice vinegar, sugar, and salt. Whisk and heat until sugar dissolves. Pour into a bowl, and set aside. Once the rice has cooked, transfer it to a wooden bowl. Add the vinegar mixture, and gently stir until the rice is evenly coated. Cover with a damp towel, and let cool until room temperature. Chop the vegetables into thin strips. Place a nori sheet smooth-side down on a mat or towel. Wet your fingers in a small bowl of water and spread a third of the rice onto the nori in a thin layer– leaving a small strip at the top. Re-wet your fingers as needed. Add vegetables in a line in the middle of the rice. Carefully roll the edge nearest you, using the mat to compress the roll as you go. Wet the top edge of the nori to seal the roll. Gently compress the roll once completed. Slice the roll into six pieces. Repeat to make two more rolls. Makes three rolls, or eighteen sushi pieces.

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