Vegan sushi recipe

Sushi rice

Wash the rice until it is clear, then bring it to the boil with 1.5 times the amount of water.

Let it simmer for about 15 minutes, then let it rest for a few minutes.

Heat rice vinegar, sugar and salt in a small saucepan until the sugar has dissolved. Then let it cool down.

Pour the vinegar mixture over the rice, mix everything well and allow to cool.

Avocado maki

Cut the avocado and cucumber into finger-thick strips.

Place the nori sheet with the shiny side down on the sushi mat and cover with a thin layer of rice. Leave a margin of about 2 cm free here. (Tip: it's easier with moistened hands)

Now add the cream cheese on top and then top with avocado and cucumber pieces. Moisten the free part of the nori sheet with water - this will make it stick better.

Using the sushi mat, roll up the roll tightly and cut equal-sized pieces on a board.

Preheat the pan with a little oil.

Easy To Mix Vegan Egg according to instructions and mix thoroughly with the vegetable broth, soy sauce, mirin, sugar and salt.

Pour a third of the egg mixture into the pan in a very thin layer so that the entire bottom of the pan is lightly covered.

As soon as the mixture has set, carefully roll up the egg with a spatula. Push the egg roll to the edge of the pan and spread the next third of the egg mixture onto the free area. Repeat the first step until the last third is used up. (Tip: Let the second egg mixture flow under the first egg roll - this makes rolling up easier)

Fry the finished roll evenly on all sides, then roll it up using the sushi mat, then let it cool and cut into pieces about 2 cm wide.

Either eat it as is or use it as nigiri sushi. To do this, use moistened fingers to form around 20 g of rice into an elongated cube and lightly press the roll onto it.

Preheat oven to 180 degrees fan.

Remove the seeds from the watermelon, cut it into long fillets, add a little salt and bake on a baking sheet for about an hour. Keep turning it over and over again.

Let the cubes cool in a bowl.

Cut the nori sheet into small pieces.

Now mix all the ingredients into a marinade and pour over the watermelon fillets. It's best to let it sit in the fridge for a day.

Then use moistened fingers to shape about 20 g of rice into an elongated cube.

If necessary, cut the watermelon tuna to size, then spread it with a little wasabi and place the rice cube on the tuna. Press lightly, turn the sushi over and top with some sesame seeds.