About the Recipe
Sushi can be one of those much missed dishes for a vegan, but this recipe shows how it can be turned into a vegan dream using creative substitutes that are still gut healthy and a taste explosion with each bite.
- Sunni Patel, PhD
Seaweed is rich in calcium, magnesium, iron, iodine and Vits C and E as well as protein.
Fibre content is maximised with the adding as much vegetables into the rolls.
Using brown rice instead of white can maximise the fibre intake.
500g sushi rice
160ml rice wine vinegar
2 tbsp coconut sugar
Nori seaweed sheets
Mixed sesame seeds
Cucumber (de-seeded and julienne)
Vegan salmon slices
1 tbsp vegan mayo
½ tbsp maple syrup
1 tbsp sesame oil
1 tsp sesame seeds
2 tsp soy sauce
Pickled ginger and cucumber
Wasabi and soy sauce
Rinse the sushi rice with cold water until the water runs clear and most the starch is removed. Boil with 600ml of water on a low simmer for 15-20 minutes.
Dissolve the rice wine vinegar and sugar and mix through the sushi rice. Spread the rice out to cool completely.
The vegan tuna can be made by scoring whole tomatoes and boiling them for 5 minutes. Cool and remove the skin. Cut into small dices and strain through a sieve to remove the liquid. Add the tomato to a bowl and mix with the remaining ingredients.
To make maki rolls, line a bamboo sushi sheet tightly with clingfilm, lay a nori seaweed sheet and pat handfuls of rice on top to a 1cm even layer with the edge furthest away from you left clear. Wear rubber gloves, or keep your hands slightly wet to make it easier to work with the rice. To create inside-out rolls, you can flip the sheet over so the rice is on the outside as opposed to the seaweed sheet (once you create the sushi you can roll it on a tray of sesame seeds to provide an outer crust, or roll with vegan salmon slices on the outside with a teriyaki glaze from the teriyaki aubergine recipe on the website).
Lay out a single layer of desired fillings at the centre of the sheet and create the roll by lifting the edge closest to you over the filling and applying pressure to create a tight roll. Continue to roll until you get to the edge with no rice, brush with a little water and close the roll by tightly rolling together. Remove the bamboo mat and cling film and cut into thick slices.
Use the tuna filling to create filled sushi balls or as part of maki rolls.