Ingredients:
- 2 cups cooked short grain rice (or Sushi rice)
- 2 tbsp sushi/rice vinegar
- Cucumber, capsicum, carrot, spring onion, avocado
- Thinly sliced tofu strips (1/2 packet)
- Vegan aioli
- 5 sheets of nori
Method
- Spread rice evenly over the base of a tray or container and cool in refrigerator.
- While rice is cooling down, cut vegetables into thin julienne strips.
- Sprinkle rice vinegar over the rice and fork through, fluffing up the rice.
- Get your sushi 'bazooka' (such a cool invention) and rinse thoroughly under cold water (this seems to prevent the rice from sticking internally to the device and makes it easier to extrude.
- Line each side of the sushi maker with rice, spread a thin line of mayo/aioli along one side. Line up capsicum, cucumber, capsicum, spring onion, avocado and tofu. Push down firmly and close latches on the sushi maker.
- Screw the end of the maker, and then push evenly to extrude sushi onto nori sheets. Using wet fingers, seal along edges.
- Lay log of sushi onto a plate and let it sit while you make remainder of sushi.
- When ready to serve, use a wet and sharp knife.
- Serve with soy sauce and pickled ginger (if you have it).
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