sushi

tofu protein+ w/rice glutenfree

quantities for 2 portions / 22 uramaki

ingredients

nori seaweed: 3 sheets
sticky rice: 200g
white vinegar (rice, apple or wine): 3 tablespoons
sugar: 1/2 teaspoon
salt: 1/2 teaspoon
for filling ideas, see below

you can find nori seaweed and sticky rice in all big supermarkets, just look for the ethnic compartment. cheaper options are easily found in asian supermarmarkets. we always try to suggest alternatives in our recipes, but to obtain a nice sushi this time it is really important to use sticky rice. we tried with basmati rice to try to make it simpler, but it didn’t work out.

sticky rice is also called “glutinous rice”, but as all rice it is glutenfree.

procedure

cook the sticky rice through water absorption according to packaging instructions. we cooked the rice in an equivalent volume of water, covered, at low heat, until complete absorption - 15 minutes more or less, but this will depend on your rice.
while the rice cooks, mix the vinegar, the sugar and the salt.
put the cooked rice in a bowl, add the vinegar sauce and mix well.
let the rice cool down completely. in the meantime, start preparing your fillings.
put one sheet of nori seaweed, rough side upward, on a sheet of aluminium foil.
put 1/3 of the rice on the seaweed, wetting your hands with water to avoid that it stickes to your hands. spread the rice all over the surface, pressing it well. leave around 2cm of free seaweed on the lower side.
put the filling in the center (see video below).
wet with water the seaweed on the lower side.
roll the sushi up, with the help of the aluminium foil, as shown in the video:
repeat for the remaining two sheets of nori seaweed.
wet the blade of a knife and cut your sushi rolls. if your knife is very sharp you should be able to cut it with a rapid and firm movement of the knife. if it is not too sharp, we suggest to cut the upper part of the seaweed with gentle back-and-forth movements, then procede to cut the rice and the filling with a rapid movement.
serve with soy sauce, sweet and sour sauce, wasabi, ginger or any condiment of your taste!

normally, to roll up sushi people use a sushi mat, but if, like us, you do not have it, we assure you that the alumunium foil will work just as well, as you can see in the video. just be sure to exert even pressure on your roll to close it well.

filling ideas

to fill your sushi, cut each ingredient in thin slices and put them in the middle of your seaweed and rice sheet. here are some combos that we loved, but mix and match the ingredients as you like!

mango sushi

mango
tofu: marinated in soy sauce
carrot
avocado (optional)

mushrooms sushi

mushrooms: we used dry shiitake, rehydrated it in hot water, then cut in thin slices and sautéd with garlic
tofu: marinated in soy sauce
ginger: grated or thinly sliced
carrot
vegan mayo: with a minipimer, mix 30g of soy milk, 35g of seed oil, 20g of olive oil, one tablespoon of lemon juice, salt and spices to your taste (tumeric, curry powder, dried garlic…)

avocado sushi

avocado
tofu: marinated in soy sauce
carrot

sweet potato sushi

sweet potato: fried or steamed
tofu: marinated in soy sauce
ginger: grated or thinly chopped
vegan mayo: with a minipimer, mix 30g of soy milk, 35g of seed oil, 20g of olive oil, one tablespoon of lemon juice, salt and spices to your taste (tumeric, curry powder, dried garlic…)

kiwi sushi

kiwi
tofu: marinated in soy sauce
carrot
sweet potato (optional)
vegan mayo: with a minipimer, mix 30g of soy milk, 35g of seed oil, 20g of olive oil, one tablespoon of lemon juice, salt and spices to your taste (tumeric, curry powder, dried garlic…)

tempura sushi

tempura: little by little, pour 75g of ice-cold water in 50g of flour, mixing coarsley. you must reach a thick and lumpy texture. if it’s too liquid, add more flour. cover your thinly-sliced veggies (carrot, zucchini, sweet potato…) with this batter, then deep fry in hot peanut oil.
tofu: marinated in soy sauce
avocado (optional)