Avocado Vegetable Sushi Gluten Free Vegan Recipes

VEGAN SUSHI

Steps:

• Rinse the sushi rice in a colander until the water runs clear. Let the water drip off, transfer the rice into a pot and cover with plenty of cold water.
• Let the rice soak in the water for about 20-30 minutes, then drain the water and add 900 ml (3 3/4 cups) of fresh water.
• Place the pot on the stove and bring the water to a simmer, then reduce the heat to low, cover the pot with a lid and let the rice simmer for about 12-15 minutes. Turn off the heat and leave the pot (still covered) on the stove for a further 10 minutes.
• Meanwhile, in a small saucepan, heat the rice vinegar with the sugar and salt (don't let it boil!) until the sugar and salt are completely dissolved.
• Transfer the rice into a large bowl and pour the rice vinegar mixture over it. Mix well with 2 wooden spoons and then cover the bowl with a damp kitchen towel.
• While the rice is cooling, cut vegetables of choice into sticks.
• Then place a nori sheet, smooth side down, on a sushi mat. Add a generous amount of sushi rice and spread it out with moistened fingers, but leave out the last 3-4 cm (1 1/2 inches) at the bottom of the nori sheet.Note: It is best to have a small bowl of water ready to keep dipping your fingers in between.
• Place the vegetable strips in 2-3 rows on the top third of the nori sheet. Optionally, add vegan cream cheese underneath.
• Then roll up the nori sheet tightly using the bamboo mat (see step-by-step pictures in the post). Rolling up takes a little practice, but gets better each time.
• Wet the end from the nori sheet with water to "seal" the sushi roll.
• Place the sushi roll on a cutting board and cut it with a sharp knife into pieces about 3-5 cm (1 1/2-2 inches) in size. Repeat this process with the remaining ingredients.
• Serve the vegan sushi with soy sauce, wasabi, and pickled ginger. Enjoy!

AVOCADO & VEGETABLE SUSHI (GLUTEN-FREE & VEGAN)

Steps:

• Cook the rice:.
• In a saucepan place 3 cups cold water with 2 cups sushi rice. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Do not lift the lid during cooking.
• Prepare seasonings and fillings while rice is cooking.
• Aim to have all the ingredients prepared and placed on separate plates and bowls ready to roll when the rice has been cooked and cooled.
• In a small bowl, mix together the 4 tablespoons rice vinegar, 3 tablespoons sugar and 1/2 teaspoon salt. This will be used to season the rice.
• In a slightly larger bowl (large enough to dip your hands in), mix 1 cup of water with 2 tablespoons rice vinegar. This will be used to keep your hands and equipment moistened, and thus keeping the rice from sticking to everything, while you are making the rolls.
• Sprinkle a large tray or platter with this water and rice vinegar solution. This will be used for cooling the rice.
• Peel and slice the avocado. Squeeze the juice from the lemon over the slices to prevent them from browning.
• Slice the carrots and cucumber into matchsticks. Slice the mushrooms.
• Season and cool the rice:.
• When the rice has cooked add the sugar, vinegar and salt mixture to the saucepan with the rice and gently stir through. You can buy special rice paddles for this purpose, but a spoon or fork will suffice - just be careful not to break up the grains.
• Place the rice onto the moistened tray or platter. Spread it out. Take a magazine, piece of cardboard or similar and fan the rice with it (as you would you face on a hot day). Turn the rice occasionally and continue fanning until the rice has cooled to around room temperature.
• Make your rolls:.
• Position your bamboo rolling mat so as to roll away from you. Place one sheet of nori on your mat, shiney side down.
• Dip your hands in the water and vinegar solution. Take a ball of rice (about 1 cup) and place on the nori. Spread the rice by patting it over the 3/4 of the nori closest to your body. The rice should be around 6 mm (1/4") thick. Neaten the two edges of the rice that will be seen when the roll is finished. The 1/4 of the nori without the rice will be the section that seals the roll.
• Along the centre of the rice place your fillings.
• Now start rolling. Lift the edge of the mat closest to you. I use the mat to just start the roll, but you can use the mat for the whole of the rolling process. Once the roll is started, I pull back the mat and finish rolling (reasonably firmly) by hand, keeping the fillings tucked in as I go. Then I wrap the mat around the roll, and, with firm, even pressure, I run my hands along the mat, thus creating an even and well sealed roll. If the roll doesn't seal completely, I use a finger dampened in the water and rice solution to help it.
• Using a very sharp knife damped in the water and vinegar solution cut the rolls into the size desired - in half for longer rolls like those sold at many take away shops, or into 6 or 8 pieces for the smaller servings as shown in the photograph.
• I like to refrigerate my rolls for a little while as I like them cold and I find the nori tends to become less chewy. You can, however, eat them straight way. Serve with a little GF soy sauce or tamari and enjoy.
• Makes ten 10 cm (4") long rolls, thirty 3 cm (1 1/3") long rolls or forty 2.5 cm (1") rolls.