Vegan sushi recipe

Thinking of trying a vegan diet? After some inspiring recipes? Try this Vegan sushi from one of our fave books, the Vegan Pantry, £11.89, by Dunja Gulin.(Photographer, William Reavell, published by Ryland peters & Small.)

We Heart Living – Vegan sushi, Vegan Pantry full

Vegan sushi

Makes 32 pieces

There’s no reason to think of sushi as a complicated Japanese delicacy that you can’t make at home. So here are my instructions to make two types of sushi: maki, where the nori is on the outside of the roll, and California rolls, where the nori is on the inside

For the spread
65g dry-roasted sunflower seeds (or use 4 tablespoons tahini)
3 teaspoons umeboshi paste
1 tablespoon dark sesame oil

For the sushi
2 medium pickled gherkins, cut lengthways into strips,
or other pickled vegetables (sauerkraut, daikon, etc.)
1 long carrot, cut lengthways into thin sticks
4 long spring onion leaves, washed and drained
4 toasted nori sheets
475g cooked brown rice
1 long carrot, cut lengthways into thin sticks

For the dipping sauce
2 tablespoons fresh ginger juice
2 teaspoons tamari
2 tablespoons dry-roasted sesame seeds
4 tablespoons water
extra pickles and wasabi paste, to serve
a sushi mat

Prepare the spread by blending the sunflower seeds in a blender into a powder, and then adding the umeboshi and oil. The spread is very salty and not meant to be eaten on its own!

Prepare a bowl full of lukewarm water to wet your hands with while making the sushi. Place each nori sheet in turn on a sushi mat, shiny-side down. Wet your hands and spread 120g of the cooked rice evenly over the nori, except the top side, where you’ll want to leave a 1cm margin to make it easier to roll and seal.

To make the maki, spread a tablespoon of the spread across the middle of the roll. Place the gherkin strips, carrot sticks and spring onion leaves over the spread, making sure the layer is not thick, as this will make for an overly thick sushi.

Starting from the bottom, roll up the nori and tuck in the vegetables. Continue rolling and press tightly so that the rolled sushi stays sealed. Before serving, slice each sushi into 8 same-sized pieces. Repeat the whole process for the other 3 nori sheets, so you end up with 32 pieces of sushi.

To make California rolls, cover the sushi mat with a sheet of clingfilm and place one nori sheet on top. Wet your hands and spread 120–150g of the rice over the nori, distributing it evenly up to the edges. Carefully flip the nori so that the rice side goes on top of the clingfilm on the mat. Spoon a tablespoon of the spread in a strip across the middle of the roll. Place the gherkin, carrot sticks and spring onion leaves over the spread. Starting at the edge while pressing it firmly, roll up the sushi mat and continue until you reach the end of the mat. Be careful not to wrap the clingfilm inside! Squeeze the sushi inside the mat with your hands. Unwrap before serving, and slice each sushi into 8 same-sized pieces. Roll each of these pieces in toasted sesame seeds.

To make the sauce, mix the ginger juice, tamari and water. Dip a piece of sushi in it, then, before eating, coat it in some sesame seeds (but not for the California rolls, as they won’t need it!)

Serve the sushi with extra pickles and, if you wish, a little wasabi paste, to spice things up!

Why not try some other delicious recipes from the Vegan Pantry? Try Pearled spelt salad with button mushrooms & watercress, Kombu broth with tempura and Chia Pudding.

We Heart Living – Vegan Pantry