The Vegan Sushi Roll is a delicious alternative to our fish-based sushi rolls, and although appears complicated, is actually surprisingly easy to master. When finished, your sushi masterpiece will reveal a delightful filling of exuberant colours at the center, beautifully offset by the contrasting black and white sushi rice.
Preheat a small amount of coconut oil in a flat frying pan until just before smoking point. Add 2-3 crushed cloves of garlic to the pan, stirring gently. Vegetables tend to be quite bland, and this will infuse the oil with flavour – which is then imparted to your vegetables. Seasoning may also be added at this stage.
Gradually add your vegetables to the pan; starting with the asparagus and carrots, followed by the Shimeji mushrooms. Add a few drops of Sesame Seed Oil to the pan and lightly sautée the vegetables for 3-5 minutes. This will allow enough time for the oil to enhance the natural colours of the vegetables, and tenderise the asparagus and carrots.
Remove the Shimeji mushrooms from the pan and set aside to cool in a bowl. Allow an additional 2 minutes before removing the asparagus, and a further two minutes for the carrots – or until they are slightly tender.
Transfer the mixed black and white sushi rice to your nori sheet, then use your fingers to gently spread the rice evenly across the surface approximately 1 cm from the edge. Be sure not to press down too hard; instead fluffing the rice with your fingers to keep it aerated.
Cover your bamboo rolling mat with a plastic sandwich or zip bag before transferring the unrolled nori sheet onto it. This will ensure your rice doesn’t adhere to small grooves embedded into the nori sheet, and guarantee a smoother finish.
Using your fingers, spread a small amount of Wasabi paste in a straight line where the rice begins, then begin adding your vegetables to create the sushi roll filling, starting with the asparagus.
Next, roll the sheet using the covered bamboo mat, compressing it gently as you roll to keep the rice tightly packed.
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Thinly slice the avocado by dragging the tip of your knife across the surface, then gently fan them across the palm of your hand. Lay the avocado slices on top of the sushi roll and spread out using your fingers. The slices should be roughly the same length as the sushi roll for optimal surface coverage.
Press down the avocado slices using the bamboo mat to help the avocado adhere to the surface, compressing with your fingers if necessary.
For neater aesthetic results, use your knife to slice the uneven ends of avocado, creating a straight edge on either side.
Before slicing your roll, cover it with a strip of cling film to help keep everything in place. Use the bamboo rolling mat if necessary to help the cling film adhere to the surface.
Next, dip your knife in water before slicing. This will prevent the rice sticking to the knife, and ensure a cleaner cut.
Cut off either corner of the roll first, then segment using your knife into 6 or 7 slices. Again, you can use your mat to roll at this stage, just to make sure everything remains in place.
Finally, add a swirl of carrot ginger sauce to the top of each segment using a pipe. To achieve a perfect peak, keep the point of the pipe as close as possible to the surface when applying the sauce.
Done, serve your sushi pieces accompanied by some soya sauce, wasabi paste and some pickled ginger to cleanse the pallet.
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