Created by the sister duo behind Los Angeles’ beloved vegan restaurant Hey, Sunshine Kitchen, simply customise these rolls with further fillings similar to baked candy potato, marinated shiitake mushrooms, and roasted eggplant.
What you want:
For the rice:
1 cup sushi rice
1 small beet, peeled and grated
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
For the filling:
½ ripe avocado, peeled and sliced into skinny segments
½ pink bell pepper, lower into skinny matchsticks
2 yellow carrots, shredded into lengthy strips
1 Persian cucumber, lower into skinny strips
½ block baked teriyaki tofu, lower into strips
4 toasted nori sheets, lower in half
For the Creamy Ginger-Tamari Sauce:
½ cup vegan mayonnaise
1 teaspoon tamari
1 teaspoon rice vinegar
2 teaspoons finely chopped pickled ginger
1 teaspoon toasted sesame oil
What you do:
- In a medium saucepan, add rice and 1¾ cups water. Cook dinner in accordance with bundle instructions. As soon as cooked, switch to a big bowl. With a picket spoon, incorporate beets, vinegar, sugar, and salt till barely sticky. Put aside to let cool.
- To kind hand roll, place nori (shiny facet down) in a single hand. With damp arms, unfold ¼ cup cooked sushi rice evenly over half of nori in a sq.. Place small quantity of fillings in a diagonal line throughout rice.
- Gently roll sushi right into a cone form, and seal fringe of hand roll with a number of remaining grains of sushi rice.
- For sauce, in a medium bowl, whisk collectively all elements. Serve hand rolls with sauce on facet.
For extra vegan sushi recipes, learn:
