EASY VEGAN SUSHI ROLLS (3 RECIPES IN 1)
Hello everybody! It is Rita here. Since we last shared a recipe on the 15, it has been one month. We are never pleased to need to have a rest from blogging... but this time round, we had some very good explanations. Our cookbook is outside!!! It's named Vegan Para Todos (which translates into Vegan For All) and up to now, it has been printed in portuguese only. We are working towards publishing it in english and we are optimistic it will take place. We might not have imagined it would happen so soon, although We'd had the fantasy to compose our very own cookbook for a while. Life tooks us this moment, by surprise.
The temperatures are beginning to grow here in the northern hemisphere and we are beginning to feel like eating more healthy meals. I really don't know about you guys, but that I could have sushi every week. André stands with it. I must admit, these aren't so recipes since they are hints about what to stuff california rolls and your own maki with.
INGREDIENTS
SUSHI RICE
- 410 gr. Raw sushi rice
- 625 ml. water
- 1/2 cup | 125 tsp.
TOFU CREAM CHEESE
- 250 gr.
- 1/3 cup | 80 tsp. water
- 3 tablespoons lemon juice
- 1 teaspoon maple syrup
- 2 tablespoons capers, chopped and drained
CREAM CHEESE, TOMATO & CUCUMBER ROLLS
- nori sheets
- Cooked rice
- tofu cream cheese
- 4 tomatoes, sliced and patted dry
- black sesame seeds
FRUITY TAHINI ROLLS
- nori sheets
- Cooked rice
- Julienned that is thick, 6 berries
- tahini
- nori sheets
- ooked sushi rice
- chickpea sunflower spread
- Fresh spinach leaves
STEP BY STEP
Begin with preparing, collecting and measuring the ingredients all. This will enhance your lively.
SUSHI RICE
- Rice at a medium pot .
- Remove from the heat, take the lid off and cover the pot.
- Transfer the rice into a wooden bowl, then spread it out using a wooden spoon (don't use metal utensils in this stage ) and let to cool until it is cool enough to handle.
- Drizzle the rice mix over the rice and mix lightly, making sure the rice is coated with the batter.
- Add all the ingredients, but for the capers and mix until smooth and combined.
- Maintain the carrot cream cheese from the refrigerator whilst preparing other components.
- Catch your ice hockey mat (may or might not be wrapped in cling film) and put an entire sheet of nori on top.
- Scrub your hands in water (to prevent sticking) and spread a thin coating of rice throughout the nori sheet, aside from a 1.5 cm strip close to the additional edge (refer to photographs ).
- Spoon the sauce/cream/paste (if any) at a line throughout the section of the rice nearest to you and organize the fruits and veggies on top.
- Pull on the mat and then roll rice and the nori on the veggies. Push on the veggies and roll the mat to form and then twist the roll.
- Put the rolls into a shallow dish or tray and store in the refrigerator for 10-15 minutes.
- Use a chef knife using the border dipped to slice each roll into 8 bits. Wipe this knife's edge and dip it into water.
- Cut two nori sheets .
- Catch your ice hockey mat (rather wrapped in cling film) and put a single half sheet of nori on top.
- Scrub your hands in plain water (to prevent sticking) and spread a thin coating of rice throughout the nori sheet.
- Sprinkle a generous dose of seeds and then flip the sheet over.
- Spoon the sauce/cream/paste (if any) at a line throughout the section of the nori sheet closest to you and organize the fruits and veggies at the top.
- Pull on the mat and then roll on up the rice and nori over the veggies. Push on the veggies and roll the mat to form and then twist the california roll.
- Put the rolls into a shallow dish or tray and store in the refrigerator for 10-15 minutes.
- Use a chef knife using the border dipped to slice each roll. Wipe this knife's edge and dip it into water.