I do love sushi. Probably a bit too much. Here is a recipe for guilt free, gluten free, vegan rolls of pure happiness!
- 1 cup of short grain brown sushi rice
- Carrot, avocado, cucumber, pepper (all cut up into little matchsticks, be careful slicing your avocado it gets a little slippery)
- Tamari (for you gluten free people) / Soy Sauce (for those who aren’t)
- Brown Rice Vinegar
- Cider Vinegar
- Salt / Pepper
- Pickled ginger! Lots of pickled ginger (check the labels, some pickled ginger is sneaky and contains barley. If your worried slice up raw ginger very finely, this works well too, it can just sting your nostrils a bit!)
- Nori sheets
You’ll also need a sushi rolling mat. I got mine from the world foods section in Waitrose, they have a whole shelf with Japanese goodies (I actually got the whole list from there). Also try amazon.
Cook the sushi rice to the packet instructions. I bought Clearspring brown sushi rice. Rinse your rice and then soak it for 60 minutes in 2 1/2 cups of water. Season your rice with a pinch of salt and pepper and squeeze of lemon.
Once you’ve done this bring the water to boil and cook for 40 minutes. Set your timer to 35 minutes and check on it! Mine cooked rather quickly. Once your rice is cooked add your brown rice vinegar and cider vinegar. I did this to taste. Start by adding a tablespoon of each and mixing, taste it and see what you think. I ended up adding 3 tablespoons of brown rice vinegar and 2 tablespoons of cider vinegar. Once you’re happy with the combination let your rice cool down. No one likes warm sushi. Unless you do? Weirdo
Cooling your rice also gives you ample opportunity to cut your veggies up. You’ll be surprised, you don’t need as much as you think! If you are in the mood for hummus and crudités later though, chop away my friends!
I used half an avocado, 2 carrots, a small chunk of cucumber and one yellow pepper. More than enough! Lets just say I had lots of hummus later that day!
Once you’ve cut up your vegetables and your rice has cooled down, its time to start rolling!
Place a sheet of nori onto your sushi mat shiny side down and smooth your rice in a thin layer leaving a bit of a gap at either the top or bottom depending on which way you want to roll. This part can be a little tricky, sushi rice becomes rather sticky! so just use the rice vinegar on your hands if it gets a little out of control.
Add a little line of a combination of your vegetables at the top your topped rice nori sheet.
Once you’ve used up all your rice and have made a few sushi logs. Slice them up and look in wonder at your rainbow rolls! Serve with your Tamari / Soy Sauce & ginger and bet you wont be able to not to eat them all in one go.