| Ingredients | ||||
|---|---|---|---|---|
| 400g | Sushirice (3 people) | |||
| ~8 -> 64 pices of Sushi | Norileaves | |||
| 1 | beimellpepper | |||
| 1 | carrot | |||
| one third | cucumber | |||
| 1 | Sweetpotato | |||
| 1-2 EL | maple syrup | |||
| 1-2 EL | soy souce | |||
| 1 | onion | |||
| 200g | mushrooms | |||
| 50g | almond sesame tofu | |||
| 200g | Spinach | |||
| handfull | peanuts | |||
| Peanut Puree/ Peanut Crunch | ||||
| Optional | ||||
| vegan Cream Cheese | ||||
| Pickled Ginger | ||||
| Wasabi powder | ||||
| For the rice seasoning | 2 ½ tbsp. raw cane sugar 2 tsp. salt 3 tbsp. rice vinegar |
The ingredients make about 8 to 10 rolls, which in turn are divided into 8 pieces per roll.
- sushi rice - wash properly until the water is no longer milky. Prepare the rice according to instructions until it is nice and sticky.
- Mix sugar, rice vinegar and water. For the rice seasoning sauce, dissolve the raw cane sugar with salt in rice vinegar, heat the vinegar for this. Once the sugar and salt are dissolved, stir the seasoning sauce into the rice. Then let cool for 15 min so that you can shape the rice by hand.
- While the rice is cooling, wash the ingredients and chop them.
- peel sweet potato and cut into strips. Boil in water with a dash of soy sauce until sweet potato is cooked through. When done, drain and season with a tablespoon of maple syrup and a tablespoon of soy sauce. Let the seasoned sweet potatoes cool for about 15 min.
- chop mushrooms and onions and fry each in a pan or wok. Add a few drops of soy sauce to the mushrooms.
- cut tofu into small strips and fry until brown.
- add frozen spinach to the pan and cook with a little water according to instructions until soft. Add a tsp of Crunchy Peanut and stir alternatively regular peanut butter can be used. A handful of peanuts can be added for crunch.
- mix Vegan Maio and Siracha Sauce to desired spiciness.
- Peel carrot, cucumber, bell bell pepper and avocado. Remove the very moist inside part of the cucumber.
- top rolls in the following I have described some delicious rolls that we like very much. Feel free to try out for yourself which combination tastes best to you. But be careful not to put too much in the rolls or you won’t get the pieces in your mouth in the end :blush:
- everything-in roll (sweet potato, bell bell pepper, carrot, tofu, mushrooms, onions, cream cheese and siracha maio).
- green roll (spinach, avocado, cucumber)
- standard roll (avocado, cucumber, bell bell pepper, carrot)
- Philadelphia Roll (sweet potato, cucumber, cream cheese)
Tips:
- Moisten hands using a bowl filled with water and a tsp of rice vinegar.
- Do not overload the roll
- When topping, use the spicy maio or cream cheese first after the rice -> otherwise fingers will get dirty when rolling