for 4 person

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 substitute (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 sprig	coriander, leaves torn off

To serve

2 tbsp

soy sauce

How it's done

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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