Sunday, 31 January 2016

Homemade Veggie Sushi



I absolutely love sushi and am so happy to discover that it is also in fact fairly easy to make. This veggie sushi is so tasty, full of a variety of different textures and is nice and healthy too.


What you'll need (makes 18 pieces):
- 150g paella rice
- Nori seaweed sheets
- Half a cucumber
- Half a sweet red pepper
- 1 ripe avocado
- 1 large carrot

*Sushi mat if you have one, if not then use some clingfilm instead*

How to make:
In this instance I couldn't find any sushi rice so decided to go ahead with paella rice - another short grain rice with starchy sticky consistency. Simply simmer the rice in some boiling water on the hob. For a sticky consistency (needed for sushi) make sure you don't use too much water when boiling the rice. If too much water then drain some off and simmer for a little longer but continue to stir.

Whilst your rice cooks, start chopping up the veg you are using (feel free to use any other veg you might prefer). Cut into long thin strips where possible and set aside in preparation.

Once the rice has had time to cool and you've got all the prepared veggies you need, set up your first sheet of seaweed on the sushi mat/clingfilm and add a heaped tablespoon of the sticky rice. Leave about a 2cm edge at one side of the seaweed sheet for some smashed avocado; this will act as the rolls 'glue' to help keep the roll together. Then on top of the evenly spread out rice start stacking up the veggies on the opposite edge to the smashed avocado - try and keep it quite close and neatly compact as this will help make things a little easier when it comes to rolling it all up. Starting the rolling process is the tricky part but the mat/clingfilm is there to assist you in keeping things together. Start by tucking all the veg in closely and keep doing that as you move the clingfilm away in a rolling action. Once you have a tight roll, give it a little squeeze to make sure it's all stuck together nicely. Then using a large sharp knife (ever so slightly wet) start slicing into about centimetre thick pieces. Serve up on a board with some wasabi, ginger and soy soya (wheat free soy sauce is available) and tuck in.

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