Following an enjoyable afternoon with Gloucestershire Vegans making and eating vegan sushi at our Vegan Sushi-Making skillshare, here is the recipe so that you can all have a go at making some.
For the rice:
Brown Rice Vinegar
Umeboshi Plum Seasoning
2 sheets of Sushi Nori
For the filling:
A range of vegetables of your choice – I like Spring Onion, Carrot, Avacado, Fennel & Red Pepper
Toasted Sesame Seeds (optional)
For a Tempeh Filling option:
1/2 8oz Block of Tempeh
2 tbsp Vegan Mayo
1 tbsp Toasted Sesame Oil
1/4 tsp Cayenne Pepper
For a Tofu Filling option:
Firm Tofu (I like the Taifun brand)
Oil for frying
2 tbsp Soya Sauce or Tamari
(Optional) Serve with: Wasabi Paste (the powdered form is usually vegan), Soya Sauce or Umeboshi Plum Seasoning for dipping, and Pickled Ginger
You may need a sushi rolling mat, but you can use a tea-towel
Makes 2 Rolls (about 12 pieces of Sushi)
1.Prepare the Rice
Add 1 cup of rice to 1 and a quarter cups water in a small saucepan
Allow to soak for 30mins
Bring to the boil and simmer with the lid on for about 20 mins or until all of the water is absorbed
Allow to stand, away from the heat, for 10 mins
2. Dress the Rice
Decant the hot rice into a medium sized bowl using a heat proof spatula or similar. Add a generous slosh each of brown rice vinegar, mirin, and umeboshi plum seasoning. Taste and adjust the seasonings to your liking. It should taste slightly salty, slightly sharp and slightly sweet.
Allow to cool.
3. Prepare the fillings
If you’re making the Tempeh Filling:
Boil the tempeh in salted water for 10 mins to make it less bitter
Drain, and mash with a fork in a bowl with the sesame oil, vegan mayonnaise and cayenne pepper, and a dash of black pepper. It should be creamy and paste-like.
If you’re making a Tofu Filling:
Drain the tofu and slice into thin strips.
Pat them dry on some kitchen paper or a tea-towel
Fry in oil until golden (a cast-iron pan really helps the tofu to go nice and crispy without sticking)
then add the soya sauce,fry for a minute more
remove from the heat and slice the strips finer again
To prepare the vegetables:
slice into tiny strips or use a julienne slicer.
Assemble the sushi:
Wetting your hands to prevent the rice from sticking to them, grab a couple of handfuls of rice, and use your fingers to spread the rice firmly and evenly over your sheet of nori, allowing half an inch at the top and bottom edge free of rice, for sealing the roll.
Place your filling in a belt about an inch wide along the centre of the sushi nori
Sprinkle with toasted sesame seeds if you desire
Wet the top and bottom of the nori, where you have left an area free from sushi rice
Roll the sushi, pulling the filling towards you, and into the roll with your fingers as you go.
Roll firmly and tightly.
Slice your sushi with a sharp knife, applying gentle pressure, and using a sawing motion, so not to squash the sushi.
These are even more yummy if eaten after dipping into soy sauce, tamari or umeboshi plum seasoning.
You can serve with Wasabi Paste and Pickled Ginger.