Vegan sushi

STEP BY STEP

Let's make something delicious.

1. 01

   Put the rice in a bowl and cover with cold water. Wash the rice, changing the water 5–6 times until it runs clear. Drain well, transfer to a saucepan and add enough water to just cover the rice (approx. 650 ml for 400 g rice). Cover and bring to the boil. Once the water boils, reduce the heat to its lowest setting and cook for 15 minutes. Meanwhile, mix the vinegar, sugar and salt and warm gently until the sugar has dissolved. Do not let the mixture boil.

2. 02

   Remove the cooked rice from the heat, place a tea towel between the saucepan and its lid and leave to stand for 10–15 minutes. Transfer the rice to a bowl and fold in the vinegar mixture with a wooden spatula. Cover with a damp cloth and leave to cool.

3. 03

   Meanwhile, prepare the filling. Halve the avocado, remove the stone and cut the flesh into thumb-width strips. Peel the mango and cut the flesh into wide strips as well. Drain the beetroot and cut into wide strips. Cut the smoked tofu into strips 0.5–1 cm thick and fry on all sides in a frying pan with hot oil. Season with cumin. Wash the rocket, spin dry and roughly chop. Wash the cucumber and cut into long strips. Wash and trim the spring onions, then cut into thin rings. Mix the spring onions with the vegan crème fraîche.

4. 04

   Place a nori sheet rough-side up on a sushi mat. With damp hands, take a small handful of sushi rice and spread it evenly over the lower ⅔ of the nori sheet. Place avocado and mango strips along the centre of the rice. Slowly roll up the nori sheet using the sushi mat. Slide your thumbs underneath the mat and apply pressure to form a compact roll. Finally, moisten the uncovered edge of the nori sheet with water and finish rolling. Keep the finished sushi roll in the fridge. Repeat with another nori sheet.

5. 05

   Prepare the next nori sheet as before. Spread a little of the crème fraîche and spring onion mixture over the rice and place smoked tofu and beetroot along the centre. Roll up as before. Repeat with another nori sheet.

6. 06

   Prepare the next nori sheet as before. Spread a little of the crème fraîche and spring onion mixture over the rice, place cucumber and rocket along the centre and roll up as before. Repeat with another nori sheet.

7. 07

   If any ingredients remain, use them to make two more sushi rolls with fillings of your choice. Cut the rolls into slices approx. 2 cm thick using a sharp knife.

8. 08

   Sprinkle the vegan sushi with sesame seeds and serve with soy sauce and wasabi paste.