Recipes
Japanese - Sushi
45 mins
45 mins
Serves 4
Serves 4
Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.
You can buy sushi-making kits from the supermarket - it's an easy way to get started.
This recipe is a traditional Japanese recipe. This recipe is from our Home Tried Favourites recipe book.
Print recipe
Ingredients
- 5 sheets nori paper
- 2 cups sushi rice
- 3 Tbs vegan sushi vinegar
- Bamboo mat for rolling
- Ginger, wasabi, soya sauce (optional extras)
SUGGESTED FILLINGS (sliced long ways)
- Carrots
- Cucumber
- Marinated tofu
- Avocado
- Pineapple
- Capsicum
- Mango
- Mushroom
- Angel Food cream cheese
Directions
- Prepare rice as per instructions.
- Once cooked and cooled a little add sushi vinegar and stir.
- Place nori paper (shiny side up) on bamboo mat and spread rice over paper leaving 2cm at the furthest end uncovered.
- About 5 cm from the end closest to you place chopped vegetables and tofu, in a line.
- Wet 2cm of the uncovered nori paper to help it stick to the roll.
- Roll the mat, starting from the end closest to you. Squeezing the roll once past the fillings.
- Allow to rest for 5 minutes before slicing into 2cm thick pieces.
- Serve with ginger, wasabi and sauce.
