Sexy Sushi

Vegan

This is a fun recipe to make - don't be put off by the instructions as it's actually very quick once everything is assembled and ready to go!
Obviously, to make more, just double or quadruple the ingredients.
Photo courtesy http://flavourphotos.com/

Serves:

Makes 6-8 pieces

Time:

30 minutes

Gluten free

No nuts

Reduced fat

Reduced sugar

Ingredients:

115g/5oz short grain brown rice
230-300ml/8-10fl oz cold water
1 tsp vegan low-salt bouillon powder
1 sheet nori
1½ tsp tahini
1 tbsp shoyu soya sauce
1 medium carrot, grated
1 tsp fresh ginger, grated

Plus 1 of these options
Thinly sliced cucumber
Thin strips of avocado
Sauerkraut (pickled cabbage in a jar)
Toasted sesame seeds
Spring onion greens, chopped

To serve: Diluted soya sauce (preferably shoyu or tamari type) Wasabi (Japanese horseradish) - very hot! Good for clearing the sinuses! You buy it dried from large supermarkets or health/oriental stores and mix with water according to instructions. Try a very tiny dab - about a matchstick tip's worth - until you're sure how hot how you like it.

Salad Select from these: 2 handfuls of Pak Choi, Cos, Lollo Rosso, Lamb's lettuce plus 1 handful of watercress and/or rocket Beansprouts

Method:

1. Cook the rice in the water and bouillon powder until it is well-cooked and slightly sticky - about 25-30 minutes. (Add a little more water if necessary but don't drown it. You want all the liquid to be absorbed by the end of the cooking process).

2. Meanwhile, prepare the other ingredients, including 1 or 2 from the options if desired. Make the salad now if you have time.

3. If you don't have a sushi mat, wet a clean tea-towel and wring it out well so that it's just a little damp.

4. Let the rice cool. It should be fairly sticky and just slightly warm - this makes it easier to roll.

5. If the Nori isn't ready-toasted (see the packet), do this now - simply toast it carefully by holding it by a corner over a gas flame or hot electric ring until it turns green.

6. Place the nori sheet carefully on sushi mat/damp tea-towel.

7. Spread the rice thinly on nori sheet, leaving a 1cm/half inch gap at the top and bottom.

8. With a chopstick or handle of a wooden spoon, make a horizontal indentation in the middle of the rice.

9. Spread the tahini in the gap and then add the grated carrot.

10. Add another option, such as cucumber or watercress at this stage.

11. Using the mat/tea-towel, roll the nori up into a mini Swiss roll, making sure you keep pulling the leading edge of the mat/towel back so it doesn't get rolled into the sushi.

12. Continue rolling tightly until the uncovered top edge of the nori is reached.

13. Wet this edge with a little cold water and complete rolling - this will sel the sushi.

14. Slice the roll in half with with a sharp knife, making sure you cut through all the nori.

15. Then slice each half into 3 or 4 pieces.

16. Serve on the nicest plate you have, preferably plain white, with a little diluted soya sauce or aminos and a dab of wasabi - and the green salad.