Vegan Suhis/Makis

Gluten-free & Dairy-free

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If you follow us for a while now you now that we are part of the people who love japanese food to death, and especially sushis (you can check our instagram page Sushi Paris Guide where we share our restaurants recommendations). So we always try to improve our sushi game !

Here is an update of one of our last sushi recipes that we made vegan.

Nothing new regarding the process, first cooking the sushi rice and let it cool down, then place it on the Nori sheets and top it with your sushi filling then roll it with the sushi roller (see video on Thedashiway Instagram page).

The non-exhaustive list for 3 rolls is : sushi rice, rice vinegar, sugar, avocado and 3 nori sheets.

Yield 3

Author Thedashiway

Prep time

30 Min

Cook time

10 Min

Total time

40 Min

Print

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Gluten free and vegan sushi

Try our homemade, vegan and gluten free sushi recipe! So easy, everyone can do it! This recipe is for 3 rolls that will result into 12-16 Makis.

Ingredients

• 1 cups Japanese sushi rice (short-grain white)
• 1 cup water
• 2 tbsp unseasoned rice vinegar
• 1 tsp sugar
• 1/2 of a Cucumber
• 1 Avocado
• 3 nori sheets

Instructions

For the Rice

1. Take 1 cup of your rice, rinse well in cold water.
2. The rice needs to be cooked 1 part rice to 1 part water. So place the cup of rice in a pot and add 1 cup of water, add the lid and bring to the boil.
3. Once it's boiling reduce to simmer for around 8-10 minutes but keep an eye on it. They rice should never stick to the bottom of the pot but absorb all water.
4. Once the rice is cooked, cool it quickly by spreading it out on a tray, add 2 tbsp unseasoned rice vinegar and 1 tsp sugar. Mix well.

Prepare your sushi sheet

1. Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice.
2. Smooth gently with a rice paddle.
3. Cut avocado and cucumber in thin slices.
4. Add your ingredients over rice in a line down the center

How to roll sushi

1. Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
2. Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
3. Use a wet, sharp knife to cut each roll into 4 to 6 slices.

Nutrition Facts

Calories

230

Carbs

24 g

Nutritions are calculated per sushi roll.

https://www.pinterest.fr/pin/779545016790332567/

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