Vegan Sushi

The Method for Vegan Sushi

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1. Rinse the rice in cold water until it runs nearly clear. Put it in a pan with the water, bring to the boil, cover and simmer for 15 minutes. Rest for 10 minutes without lifting the lid.

   Mark done Start 15 min timer

2. Warm the vinegar, sugar and salt together until dissolved. Fold into the rice with a cutting motion and spread out to cool to room temperature.

   Mark done

3. Place a nori sheet shiny side down on a bamboo mat. Spread a quarter of the rice over it, leaving a 2 cm strip at the far edge.

   Mark done

4. Lay the cucumber, avocado and carrot along the near edge and sprinkle with the sesame seeds.

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5. Roll tightly, wet the bare edge to seal and cut each roll into 8 with a sharp, wet knife.

   Mark done

6. Serve with the tamari.

   Mark done

What Can Go Wrong

1. Rinse the rice well.
2. Cool the rice before rolling.
3. Wet the knife between cuts.

To Go With It

Pickled ginger · Wasabi · Edamame · Miso soup

Leftovers

Best eaten the day they are made. Keeps for 1 day in the fridge but the rice hardens.

Common Questions

Vegan Sushi Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.