VEGAN SUSHI

Identity Card of the Recipe

80 KCal Calories per serving

Ingrediants

For 10-12 morsels

1 sheet of nori seaweed
Ready product (cooked): about 150 g of sushi rice
20 g (1 strip) of carrots
A few thin slices (about 40 g) of avocado
40 g of tofu
2 tablespoons of soy sauce
Q.b. of wasabi
20 g of corn

Materials Needed

Hangiri (cypress wood bowl for rice)
Dishcloth
Folding fan
Makisu (sushi mat)
Chopping board
Knife
Transparent film

Preparation

First, prepare the rice following THIS RECIPE.

Let's review the cooking of the rice
Wash the sushi rice (with a round and small grain) with cold water and repeat the washing 5-6 times, until the water appears clear. For a good result, it is advisable to soak the rice in cold water , changing the water every 3 minutes: repeat the soak 6 times.
Let the washed rice drip into a colander for 15 minutes.
Pour the rice into a saucepan and cover flush with water, calculating that for every 100 g of rice you will need 120-130 ml of water. Season the rice with the engraved kombu seaweed. Cover with the lid and cook for 15 minutes. Turn off the heat and let it rest with the lid on for another 15 minutes.
Meanwhile, prepare the dressing. In a saucepan, mix 15 ml of rice vinegar, 7 g of sugar and 2.5 g of salt for every 100 g of rice. Heat everything avoiding boiling.
Pour the rice into the Hangiri. Quickly cool the rice with a fan. Season the rice with the liquid, gently dividing the grains with the spoon: for a better distribution of the sauce, it is advisable to run the liquid on the back of the spoon and let it rain down.Continue to wave with the fan and cover with a damp cloth.

Prepare all the ingredients of the filling. Cut the courgette into 1 cm thick strips. Peel the carrot, cut it into strips about 1 cm thick. Blanch the carrot ribbons in lightly salted water for 3 minutes. Cut the tofu into 1 cm section strips. Prepare the topping for the tofu by mixing the soy sauce with a hint of wasabi. Dip the tofu strips in the hot sauce obtained.
Prepare the bamboo mat (makisu) and cover it with a sheet of cling film of the same size. Spread 150 g of cooked sushi rice on ¾ of the surface, leaving a 2 cm free edge. To facilitate the distribution of the rice, it is advisable to moisten the hands in a solution of water and vinegar. Now arrange all the filling ingredients, placing them in a straight line over the rice: a strip of blanched carrot, a strip of raw courgette, corn and spicy tofu slices.
At this point, roll up the stuffed seaweed starting from the side with the rice, with the help of the mat. During rolling, it is advisable to push the stuffing towards the center of the seaweed with your fingers. You will have to obtain a compact roll (Futomaki Vegan).
Place the Futomaki roll on a cutting board, remove the ends (which will be imperfect). Wet the blade of a sharp knife with the solution of water and vinegar, then cut the roll in half. From each half, make 6 slices.
Futomaki are ready to be served with soy sauce or pickled ginger. Vegan futomaki can be kept in the fridge for a day, covered with plastic wrap.

Alice's comment - PersonalCooker

With this vegan sushi I have thus shown you how simple it is to prepare excellent Japanese food even without resorting to the use of animal ingredients (eg fish) or animal derivatives (eg eggs). Now it is up to your creativity to invent other delicious vegan combinations .
And for a vegan and no-bake version, try the Raw Futomaki!

Nutritional values and Health Comment on the recipe

Vegan Sushi is a typical Japanese food. It provides a very low amount of energy, mainly supplied by carbohydrates; fats are scarce but still superior to proteins. The breakdown of fatty acids is good. Cholesterol is absent, while fibers are contained in more than satisfactory quantities.
Vegan Sushi can be contextualized in any diet; it is particularly suitable for feeding the hypercholesterolemic and the overweight subject. The average portion of Vegan Sushi can be over 250 grams (> 190kcal).