Created by mr.rands on Instagram!
Prep | 10 mins
Soak, Drain & Cook | 40 mins
Makes | 15 pieces
Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan
INGREDIENTS
125g sushi rice
Cold tap water, couple of cups of
Sushi seasoning:
3tbsp rice wine vinegar / apple cider vinegar
2tbsp equivalent sugar substitute
1tsp salt
Filling:
50g plant-based salmon fillets, cut into thin strips
1/4 cucumber, deseeded and cut into matchsticks
Serve with:
Low sodium soy sauce
Pickled sushi ginger, thin slices of
Wasabi, thumbnail piece of
METHOD
Rinse the sushi rice until the water runs clear.
Drain, then add the rice to a pan with 165ml of cold tap water and bring to the boil. Reduce the heat and simmer for 10 mins with the lid on. Turn off the heat and leave to stand for 10 mins with the lid on.
Place the sushi seasoning ingredients in a pan on low heat until the sugar dissolves. Set aside.
Lightly wet a wooden bowl then add the rice. Using a wooden spoon fold in the seasoning. Cover the bowl with a damp tea towel and allow the rice to cool at room temperature.
Place a nori sheet on your bamboo mat and cover the majority with rice leaving a space either end to create a seal.
Lay some salmon and cucumber sticks along the length around the middle of the rice. Take care not to overfill.
Hold the filling with one hand and with the other start to tightly roll the mat away from you. As you reach the other end lightly wet your fingers and moisten the remaining nori to help it stick. Finish your roll and squeeze to seal. Brush a sharp knife with rice vinegar to prevent it from sticking and cut the roll into 6 pieces. Absolutely Delicious.
