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JAPANESE VEGAN SUSHI

Ingredients – serves 2

For the sushi rice

• 2 portions sushi rice

• 2 tbsp sushi rice vinegar

 

For the soy-glazed tofu
and mushrooms

• 2 tbsp sesame oil

• 200g extra firm tofu, cut into slices

• 75g chestnut mushrooms

• 75g shiitake mushrooms

• 2 tbsp smooth peanut butter

• 1 tbsp soy sauce

• 1 tbsp maple syrup

 

For the stir-fried veggies

• 1 tbsp coconut oil

• ½ shallot, chopped

• 2cm piece of ginger, chopped

• 1 clove garlic, chopped

• Handful of broccoli

• 1 red bell pepper, cut into strips

• Handful of baby corn

• Handful of sugar snap peas

 

For the sushi rolls

• 1 nori sheet

• Scoop of the sushi rice

• Slices of the soy-glazed tofu

• Slices of avocado

 

Toppings

• ½ cucumber, spiralized or thinly sliced

• 1 avocado, made into a rose or thinly sliced

• 1 lime

• Fresh coriander (cilantro) leaves

• Black sesame seeds, optional

 

Preparation

Sushi rice

Boil the sushi rice according to the instructions on the packet. When the sushi rice is ready, add the sushi rice vinegar and mix together.

 

Soy-glazed tofu and mushrooms

Fry the tofu and the mushrooms in sesame oil for a few minutes or until golden brown. Mix the peanut butter, soy sauce and maple syrup together in a little bowl or cup and pour into the pan with the tofu and mushrooms. Fry for another few minutes.

Stir-fried veggies

Start by frying the shallot, ginger and garlic in the oil until light golden brown. Then add the broccoli, red pepper, baby corn and sugar snap peas and fry for another few minutes until golden brown.

 

Sushi rolls

Place a nori sheet on top of a rolling mat wrapped in cling film. Don’t worry if you don’t have a mat, it’s easy to create a roll without one. Spread a scoop of sushi rice onto the nori sheet. The layer of rice should be 3–5mm thick, with a 2–3cm gap at the top of the nori sheet. Add slices of soy-glazed tofu and avocado across the centre and start rolling from the bottom using the rolling mat or your fingers. Cut the roll into six pieces with a sharp knife, which should be wiped after every cut.

 

Assemble the bowl

Place the rest of the sushi rice in a bowl and add the remaining soy-glazed tofu and mushrooms, the stir-fried vegetables, the sushi rolls, cucumber and avocado. Add a squeeze of lime and garnish with coriander and sprinkles of sesame seeds.