How to make sushi veg
Japanese culture is very special, even in the kitchen. Raw foods, algae, products that often escape our knowledge. But if you discover the Japanese flavors, then they are unlikely to give up. The desire for Japanese cuisine returns to the palate periodically! But how do you do if you are a veg, a vegetarian or a vegan? Don't worry, the chance to taste dishes with an unmistakable taste is there! Japanese cuisine is not just raw fish. Let's find out how to make an impressive veg sushi !
We prepare all the ingredients
It may seem a difficult dish, instead it is simple to make and is excellent for health, being practically a dish that follows the dictates of diet and vegan cuisine, fat-free . Here are the basic ingredients for around twelve hosomaki.
2 sheets of nori seaweed
200 grams of sushi rice, such as Gohan rice
a cucumber
a ripe avocado
a pack of natural tofu
5 tablespoons of rice vinegar or apple vinegar
1 pinch of salt
a pinch of sugar
Rice first ...
Put the rice in a non-metal bowl, fill it with cold water and mix quickly with one hand. In this way the rice is washed, removing the excess starch. Then crush the rice with the palm of your hand so that the rice grains rub together. Drain the water and repeat the operation two or three times, until the water is clear. Now completely drain the rice and let it drain for about an hour. Put it in a saucepan with the same amount of water (just over 1 liter per 1 kg), cover the container, place it on high heat and bring it to a boil: cook for 3 or 4 minutes, making sure it does not overflow, then lower the heat to minimum and cook for another 15 minutes or for the time indicated on the box. In the meantime, prepare the sauce by mixing vinegar, salt and sugar together . After 20 minutes from the end of cooking the rice, transfer it to a large bowl, not always of steel, pour the dressing and mix gently.
Then continue rolling the hosomaki veg
Peel and clean the cucumber and avocado, cutting them into thick slices, as well as tofu. Take a sheet of nori seaweed and cut it in half. Arrange the nori seaweed on a bamboo mat base. Take a nice handful of rice, place it on the seaweed without covering it completely, it must remain a free space. Put the pieces of cucumber or avocado or tofu in the center, according to taste. Roll the seaweed gently without pressing too much. Take a knife, wet it slightly and cut the roll in half. Bring the two halves side by side and cut the two sections into three parts. You will then get 6 maki. Repeat with the other seaweed sheet in the same way. Keep in mind that the oshomaki must be a cylindrical meatball, with the nori alga on the outside, two centimeters high and two wide . Season with a soy sauce, sesame, wasabi and ginger. Good veg sushi!
