Recipe: Veggie nori rolls

[Guest guest]

I made these with my partner and they were so easy to make I served them with

pickled ginger and soy sauce and wasabi. I used a bamboo place mat to roll up

the sushi. They were delicious.

 

Sushi Nori Rolls

 

Makes 6-8 pieces

 

30 minutes

 

1 sheet nori (check packet to see if ready-toasted or not)

½ cup dried brown rice

2 – 2 ½ cups cold water

1 tsp vegan bouillon powder

1½ tsp tahini

1 tbsp shoyu soya sauce

1 medium carrot, grated on medium grater

1 tsp grated fresh ginger

 

Options – NB don't try to fit in too much or too many or the sushi won't roll

up!

Thinly sliced strips of cucumber

Thin strips of avocado

Sauerkraut (pickled cabbage)

Toasted sesame seeds

Spring onion greens, chopped

Wasabi - a kind of mustard condiment. Very hot! You buy it dried and mix with

water according to instructions. Try a very tiny dab (about a matchstick tip's

worth) until you're sure how hot you like it.

 

1. Cook brown rice in 2 cups water and bouillon powder for 25 minutes, or

until it's well-cooked and slightly sticky. Add a little more water if

necessary, but don't drown it – you want all the liquid to be absorbed by time

rice is cooked.

2. Meanwhile, grate carrot and put aside.

3. Grate ginger and do same.

4. Prepare other ingredients and one or two from options if using.

5. If you aren't using a sushi mat, wet a clean tea-towel and wring out well

so it's just damp.

6. Let the rice cool – it should be fairly sticky and just slightly warm, as

this makes it easier to roll.

7. If the nori isn't ready-toasted, do this now – simply toast it carefully

over a gas flame or cooker ring on high until it turns green.

8. Place the nori sheet carefully on sushi mat/damp tea-towel.

9. Spread the rice thinly on the nori sheet, leaving a 1cm/ ½ inch gap at the

top and bottom.

10. With a chopstick or handle of a wooden spoon, make an indentation in the

middle of the rice.

11. Spread the tahini in the gap and then add the carrot.

12. Add another option, such as cucumber or watercress at this stage.

13. Using the tea-towel, roll the nori up into a mini Swiss roll, making sure

you keep pulling the leading edge of the mat/towel back so it doesn't get rolled

into the sushi.

14. Continue rolling tightly until the uncovered top edge of the nori is

reached.

15. Wet this edge with a little cold water and complete rolling – this will

seal the sushi.

16. Slice the roll in half with a sharp knife, making sure you cut through all

the nori.

17. Then slice each half into three or four pieces.

18. Serve with a little shoyu soya sauce diluted with water and wasabi (very

hot mustard-type paste) if desired.

19. Serve on the nicest plate you have, preferably plain white.