As you have probably seen on instagram, I have started a new recipe series where each month I will focus on one cuisine and perfect some of its most popular meals in vegan form. The idea is, that the complete recipe set can be used to wow your friends at a dinner party so will consist of multiple courses! The first month (as you can guess) is JAPANESE!
I love asian cuisine, so what better than starting with Japan where my love for sushi is answered. Hence, my very first recipe for this cuisine is my simple, favourite maki recipe. There's no need to spoil sushi with extravagant flavours - so just enjoy its simplicity and cleanliness on the palette! Ingredients: (makes 4 maki rolls)
- 1 cup sushi rice (dry weight)
- rice wine vinegar
- salt
- sugar
- extra firm tofu
- sesame oil
- 1/3 cucumber
- 1 carrot
- 1/2 pickled daikon
- wasabi paste
- 4 nori sheets
1. Prepare the sushi rice by washing it thoroughly under a cold tap, massaging the rice with your hands. In a pot with water, set aside for 30 minutes to soak.
2. Transfer pot to the stove and bring the water to the boil. Turn down the heat, leave to simmer, covered, for approximately 15 minutes or until water has evaporated.
3. Remove lid and take the pot off the heat. Leave to stand for 15 minutes. Spread rice out onto a baking tray, sprinkle with 1/2tsp salt, sugar and a drizzle of rice wine vinegar.
4. Set aside the rice to cool completely. Meanwhile, fry the tofu in a pan with a little sesame oil until crispy. Thinly slice the veggies and, once cooked, the tofu.
5. Once rice is completely cool, it is time to make your rolls! Place a sheet of nori (shiny side down) onto a sushi mat and spread (with your fingers, using cold water to stop the rice sticking to you) 1/4 rice evenly over the sheet (leaving a 2cm rim at the top).
6. Add your toppings, as desired, near the start of the roll on top of the rice. Spread a small amount of wasabi along the starting edge and roll up your maki.
7. When you get to the end, lightly dip your finger in water and spread along the edge of the nori in order to seal the roll. Set aside, repeat with the remaining 3 rolls.
8. Slice maki with a sharp knife, serve immediately with soy sauce and wasabi (or it will keep in the fridge for 1-2 days).
Comentarios