Vegetable sushi
Use
a Japanese sushi bamboo mat to roll these vegetable sushi neatly and
tightly. To start, place a sheet of nori seaweed on the bamboo mat, shiny
side down (so the dull side is facing up). Press some of the rice (or
couscous etc.) onto the nori with wet hands. Leave a finger width margin
along 3 sides, and on the side furthest from you, leave two finger widths.
Place the vegetable fillings in neat rows tightly alongside each other on the
side closest to you. Using the mat, roll the nori sheet and filling up
tightly. Wet the far side with a little water to seal. One rolled
up nori makes one portion, yielding 6 pieces of sushi.
Moroccan
2 nori sheets
6 tbsp couscous,
cooked with 3 ml each turmeric and pomegranate molasses, cooled
2 tsp preserved lemon,
washed and chopped finely
4 large fresh mint leaves,
shredded finely
2
thin slices of eggplant, cut lengthwise, lightly grilled
dip:
3 tbsp thick apricot / peach
/ mango juice
1 ml harissa paste / a pinch
of chilli powder
1 tbsp toasted pine nuts,
ground
1. Overcook
the couscous slightly to make it sticky and clump together.
2. Divide
the fillings in half.
3. Make the
sushi rolls and cut each roll into 4 thick or 6 thinner pieces.
4. For the
dipping sauce, mix the juice, harissa (or chilli) and pine nuts together.
Makes 8 –
12 pieces.
Italian
2 nori sheets
6 tbsp arborio rice, cooked
with 2 tsp apple purée
8 large fresh basil leaves
6 slices sun-dried tomatoes,
chopped finely
2
medium baby marrows (zucchini), in thin lengths
dip:
2½ tbsp balsamic vinegar
2 tsp water
2 garlic cloves, chopped
very finely
2 tsp flat leaf parsley,
chopped very finely
1. Overcook
the arborio rice slightly to make it sticky. Cool completely.
2. Divide
the fillings in half.
3. Make the
sushi rolls and cut each roll into 4 or 6 pieces.
4. For the
dipping sauce, mix the balsamic, water, garlic and parsley together.
Makes 8 –
12 pieces.
Thai
2 nori sheets
6 tbsp red sticky rice
1 whole star anise
3 ml rice syrup
4 tbsp toasted salted peanuts, crushed
very small
handful fresh coriander leaves, chopped
½ cucumber (or width of a nori sheet) cut
lengthwise into quarters
dip:
2 tsp fresh lime juice
3 tbsp apple / pear /
pineapple juice
2 tsp soy sauce
2 tsp ginger, finely grated
1 garlic clove, chopped very
finely
1. Cook the
rice with the star anise and rice syrup.
2. Overcook
the rice slightly to make it sticky. Remove and discard the star anise.
3. Divide
the fillings in half.
4. Make the
sushi rolls and cut each roll into 4 to 6 pieces.
5. To make
the dipping sauce, mix the lime and apple juice, soy sauce, ginger and garlic together.
Makes 8 –
12 pieces.
Recipes
from: BENESSERE well-being: vegan & sugar-free eating for a healthy
life-style by Laurinda Erasmus. Cook book available from The Vegan Society shop.