Vegan Sushi with rice
Ingredients for 4 servings (makes 2 Sushi rolls à approx. 15 cm)
For the vegan Sushi
- 120 g Sushi rice – wash
- 2 nori sheets
- 100 g of smoked tofu – the length of the longer portion 6 thin slices cut
- 1 large leaf of red cabbage – wash, cut into thin strips
- something cucumber – wash, in 16 thin slices
- 1 small carrot – peel, cut into thin strips
Liquid ingredients and spices
- 2 TBSP vegan Mayonnaise (self-made Vegan Mayonnaise)
- 1 TBSP organic Ketchup (homemade: Ketchup)
- 2 TSP rice vinegar
- 2 TSP lime juice
- 1 Pinch Of Chili Powder
- 1 TSP roasted black sesame seeds
- 1 TSP roasted white sesame seeds
- Crystal salt
- black pepper
In addition,
- Bamboo Mat
- Cling film
- Tamari (soy sauce) for Dipping
Preparation
Preparation time 30 minutes cooking/baking time approx. 20 minutes
The washed Sushi rice in a pot with water, bring to a boil, reduce the heat and about 20 minutes to cook. Then with the vinegar and salt to taste and leave to cool.
In the meantime, prepare the vegetables and cocktail sauce to prepare. For this purpose, the Mayonnaise with the Ketchup and chili powder, stir together and season with salt and pepper.
Once the rice is cooled down, 1 sheet of Nori with the rough side up on the bamboo Mat and with wet hands, and half of the rice evenly; a third of the leaf at the end of free (the Closing is required). Then half of the white and black sesame seeds on top and press down firmly.
1 piece of cling film on the finished sheet of Nori, and place this so that the rice is on the slide. The rice is then later when you Roll up the outside.
Then 3 of the tofu slices side by side on the lower third (not on the lock side!) of the nori sheet, followed by each half of the vegetables. Then with a cocktail sauce drizzle.
With the help of the bamboo Mat and the foil, carefully roll up. The required pressure is created by the Mat is pressed, while rolling with a lot of feeling to the front and slightly downwards.
Just before the blade with a brush a little water on the nori sheet-stroke, so that the roll holds together.
Then to the right and left side of the cling film and with a light pressure on the work surface to roll forward, so that the film insertion end and a uniformly-shaped, round roll. Then in a cool place and the process with the second roll, repeat.
The vegan Sushi with the rest of the cocktail sauce and enjoy.
Tip: The Sushi rolls are best with a sharp! Knife cutting. The film only after Cutting, remove.
Nutritional values per Serving
- Calories: 90 kcal
- Carbohydrates: 8 g
- Protein: 3 g
- Fat: 5 g
