Easy sushi rolls (maki rolls) with this homemade sushi recipe!
Sushi essentially means "with rice"....so anything wrapped in seasoned rice & nori is typically called sushi. This vegan version focusses on plant-based preparations. Also works well with fruit....aka Frushi.
vegan & gluten free 👨🍳
Sushi Rice
Prep : 10 min Cooking : 30 min Total : 40 min Lasts : 3 days Makes : 40
What you'll need:
jug for measuring & soaking
sauce pan
Ingredients:
500g Japanese “sushi rice”
600g water
1 tsp sea salt
65ml rice vinegar
4 tsp sugar (or honey)
piece of kombu (optional)
Preparation:
Briefly stir together the rice and water in a large saucepan.
Place the kombu on top of the rice, then cover the saucepan with a tight-fitting lid.
Turn the heat to medium-high and cook until the water just reaches a simmer.
Reduce heat to medium-low to maintain the simmer, and cook for 16-18 minutes or until all of the liquid is absorbed and the rice is tender.
Remove saucepan from the heat (with the lid still on) and let the rice steam for an additional 10 minutes.
Discard the kombu.
Now you're ready to roll your own maki rolls, using any vegetables or fruits of your choice.
Just remember to use a bambu mat & nori seaweed paper!
Notes:
Adding aromatic/spices to the saucepan while the rice cooks, work very well in this recipe. Try adding - lime leaves, lemongrass or ginger.
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