Vegan Sushi "inside-out"
Ingredients
For the sushi rice
- 250 g (2 1/8 cups or 8.8 oz) sushi rice
- 50 ml (1.6 oz or 0.2 cups) rice vinegar
- 1 tbsp. agave syrup or rice syrup
- A generous pinch of salt
Further ingredients (Filling can be varied individually)
- 6 half Nori algae leaves
- 1 piece red cabbage (1/10 head)
- 1/2 yellow bell pepper (or pickled corn cobs from the jar)
- Fresh cilantro to taste
- Optional: 1 tsp black and/or roasted sesame seeds for garnishing
Instructions
- Rinse the sushi rice several times with water until the water remains clear. Then soak the sushi rice in water for 30 minutes.
- Gently simmer the rice with 350 ml (1.4 cups) water for 10-15 minutes. Remove the pot from the stove and place a damp kitchen towel between the pot and the lid. Let the sushi rice swell for another 15-20 minutes.
- Pour sushi rice into a wooden bowl. Mix rice vinegar, agave syrup and a generous pinch of salt and work it into the sushi rice with a wooden spatula. Cover the sushi rice and let it swell for another 20 minutes with a damp kitchen towel.
- Cut avocado and vegetables into fine strips. Wash the cilantro and shake dry.
- Wrap a sushi mat with cling film. Place half a (!) nori algae leaf with the shiny side down on the prepared sushi mat. With moistened hands, place a portion of rice on the algae leaf and press flat in a rectangular shape, filling the nori leaf completely. Sprinkle rice with 1/2 teaspoon black sesame seeds and press sesame seeds with wet hands. Carefully turn the nori leaf with the rice on the sushi mat (see video below for more details)
- Place the avocado, cilantro, red cabbage, carrot and pepper strips in the middle of the shiny side of the nori leaf and use the sushi mat to form a compact roll.
- Cut the sushi roll into pieces with a very sharp, moistened knife.
Tried this recipe?Let us know how it was!