Assorted vegan sushi platter – Makizushi (nori on the outside), Uramaki (inside out roll), Gunkan Maki (boat sushi) & ‘Nigiri’
Are you a sushi lover??Makizushi is my go-to roll to pack for kids’ lunch. Please ask questions??& I’ll share what I know (limited space for all recipes?) Have a lovely FriYAY, friends.?
~ 4 cups cooked sushi rice
~ Nori sheets (full sheet for rolls & strips for boat sushi)
~ sushi vinegar (optional)
~ 1/4 lb of asparagus, blanched (see below)
~ 2 Persian/Japanese cucumber, seeds removed, cut into matchstick
✅Cook rice based on package instructions. Rinse rice thoroughly until the water turns clear (about 8-10 rinses). Fluff rice & let it cool completely before assembling. Season with sushi vinegar, if using.
?Makizushi roll: Rolled ‘omelette’ (used @eatjust ), cucumber, green leaf lettuce, crispy vegan meat floss
?Uramaki roll (sushi mat is preferred): asparagus, cucumber, green leaf lettuce, pickled eggplant, pickled radish, sesame seeds
?Green beans salad topping (adapted from Best Sushi book):
~ 20 green beans, trimmed & finely sliced
~ 3 teaspoons sesame oil, 1 teaspoon grated lemon zest, salt & black pepper
✅Blanch sliced green beans in hot water, then transfer into an ice water bath, let sit for 1 minute. Drain well & toss with the rest of the ingredients.
?Spicy mayo mushrooms topping:
~ 8-10 oz fresh button mushrooms, cleaned & sliced
~ 2 tablespoons vegan mayo
~ 1 teaspoon Sriracha
✅In a non-stick pan with no oil, pan fry mushrooms until lightly brown. Remove all excess liquid. Place mushrooms, mayo & Sriracha in an oven-safe bowl. Bake at 350F covered for 8-10mins, then broil on low for 2 minutes.
?Marinated ? topping:
~ 2 Roma tomatoes
~ 2 teaspoons soy sauce, 1 teaspoon mirin, a dash of salt & black pepper
✅Cut a slit ‘X’ at the bottom of the tomatoes. Place tomatoes in a pot with water, bring it to boil & cook until tomato skins peel off. Drain & let rest, peel the skin off & cut into 4 sections. Remove all seeds. Marinate tomato slices in sauce for at least 30 minutes??