Vegan sushi

Vegan sushi

Total: 1 hr 5 min. | Active: 50 min.
vegan, lactose-free
Nutritional value / person: 428 kcal
, Fat: 9 g
, Carbohydrate: 73 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sushi rice

300 g sushi rice
4 ½ dl water
3 tbsp rice vinegar
1 tsp sugar
¾ tsp salt

Vegan sushi

4 nori sheets
100 g vegan cream cheese (e.g. Beleaf)
½ cucumber x.x
80 g dried tomatoes in oil, drained, cut into strips
20 g rocket
2 tbsp toasted sesame seeds
2 sprigs coriander, leaves torn off

To serve

2 tbsp soy sauce
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How it's done

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Sushi rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the water and rice to a pan and leave to absorb for approx. 15 mins. Bring the rice to the boil (uncovered), simmer until the water has evaporated, leaving small indentations on the surface of the rice. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid).

Combine the vinegar, sugar and salt. Separate the rice with a fork, drizzle the vinegar over the top, mix carefully into the rice, leave to cool.

Vegan sushi

Place one nori sheet (rough side up) on a bamboo mat or piece of cling film. Spread ¼ of a portion of rice on top, leaving a border of approx. 2 cm., top with a little cream cheese. Spread ¼ of the cucumber strips, tomatoes, rocket, ½ tbsp sesame seeds and a little coriander on the bottom half of the rice, roll up tightly. Roll the sushi roll between your hands until everything holds together. Repeat this step three more times.

To serve

Cut the sushi rolls into slices using a very sharp, wet knife. Serve the sushi with soy sauce.

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