Vegan Sushi Deluxe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ cup sushi rice
- 2 tablespoon rice vinegar (rice wine vinegar)
- 0.5 ½ avocado (s)
- 0.5 ½ paprika, red
- 0.5 ½ carrot (s)
- 0.25 ¼ cucumber (s)
- 5 nori sheets
- 1 sausage, vegan (Merguez sausages)
- some wasabi paste
- some soy sauce
Print Recipe
Pin Recipe Instructions
- Put the rice on top with twice the amount of water, bring to the boil briefly and then let it soak on a low flame for 15 minutes. Then take it off the stove, stir in the rice vinegar and let it cool down, otherwise the nori leaves will become soggy.
- Cut the avocado, bell pepper, carrot, cucumber and the sausage lengthways into thin sticks. Core the cucumber with a teaspoon before cutting.
- Place a nori sheet on the bamboo mat and cover the lower third with rice. Spread a strip of wasabi paste, the vegetable sticks and the merguez on top. Roll up tightly with the help of the bamboo mat and cut the roll into several pieces with a damp, clean knife. Do the same with the other nori leaves.
- Serve the sushi with a bowl of soy sauce.
- Tip: You can of course leave out the sausage or use tofu and tempeh. I prefer it a little tastier, so I choose a sausage with a bit of oomph.
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