Yummy Vegan Sushi Feast

For the rice sauce:

1. Cook the vinegar, sugar and salt until everything has dissolved.

2. Put in the fridge to cool.

Note: The recipe yields a lot of sauce and it can be kept for months so you don’t have to make new one every time.

For the Sushi:

1. Cook the rice. For every two cups use 2.5 cups water. Once done, add the rice sauce (half a cup for 2 cups of rice). Let it cool in the fridge or freezer until it reaches room temperature.

2. Wrap your sushi mat with cling wrap on both sides.

3. Cut your seaweed sheets in half (otherwise the rolls will be to big) and put on your sushi mat.

4. Add some rice and press down. Make sure your hands are a bit wet so that everything sticks better together.

5. Add the ingredients of your choosing. Make sure everything is sliced very thin, otherwise your rolls will break. And do not add too many ingredients to one roll.

6. Roll and press together.

Alternatively to step 5, flip the roll once you have pressed down the rice and then add your ingredients to create some yummy inside-out rolls.

7. Cut in small pieces (around 7–8 per roll), place on a plate and decorate with spring onions,  sesame seeds, sauce and any toppings you’d like.

Note: as ingredients I like to use the following:

Fried Tofu

Sweet Potato

Bell Pepper

Cucumber

Carrots

Avocado

Mango

Sun-dried Tomatoes

I also usually add vegan cream cheese or even hummus to the rolls and then top them with some sweet and sour sauce or vegan mayonnaise and sprinkle them with some beetroot flakes. For a little extra crunch, add some potato chips on top. Instead of nor sheets you can also use rice paper.

My favorite combination is definitely Mango-Avocado. Try it! 🙂

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Photo: Rebecca Willem