I love sushi but put simply, making sushi is a faff. I promise that my veggie sushi bowl doesn’t require you to fork out on a whole ‘sushi making kit’ or spend hours perfecting the roll. This bowl couldn’t be easier - the only ‘actual’ cooking you’ll need to do is the rice…the rest is just chopping!
Feel free to make any additions to the bowl … edamame, pickled ginger or sashimi if you eat fish. I like to make this recipe as the base and then add different things every time I make it. Hope you enjoy!
Ingredients
Sushi Rice
Nori
Mirin*
Rice wine vinegar*
1 Carrot – ribboned
Half a cucumber – sliced length ways
Lime
2 tbsp Mayonnaise (can sub for vegan mayo)
1 tsp Sriracha sauce (add more if you like)
Sesame seeds
Soy sauce
Salt
*Substitute with tsp of white sugar
Method
Prepare sushi rice as per the instructions on the packet. (I like to wash it about 3-4 times in cold water through a sieve. My water is never clear but it still cooks perfectly)
You’ll need to bring water to a boil and then lower the heat. Simmer the rice on low for 10 mins with the lid on and then turn off the heat, allowing to stand for a further 10 mins.
While rice is cooking, prepare vegetables and sauce. Ribbon carrots with vegetable peeler and slice long pieces of cucumber. Squeeze lime over carrots (to lightly pickle). Mix Sriracha and mayo in a bowl – set aside. Tear or chop 1 sheet of Nori into small pieces.
Once rice has cooled. Add pinch of salt, splash of mirin and rice wine vinegar (or sugar) – mix well.
Serve all together, sprinkled with sesame seeds.
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