Vegan sushi

Ingredients for 4 servings:

• 300 g sushi rice
• 600 ml water
• 60 ml rice vinegar
• 1 tsp sugar
• ½ tsp salt
• 3 nori sheets
• 1 small cucumber(s), cut into strips
• 2 tomatoes, cut into strips
• 1 small avocado(s), cut into strips
• e.g. soy sauce
• e.g. Wasabi

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

with raw seasonal vegetables

Rinse the sushi rice in a sieve under cold running water until the water runs clear. Drain the sushi rice well. Bring 600 ml of water to a boil in a saucepan, add the rice, reduce the heat, cover, and simmer for 10 minutes. Remove the rice from the heat, cover with a clean, dry tea towel, and let it evaporate for 10 to 15 minutes. Meanwhile, heat the rice vinegar and dissolve the salt and sugar in it. Place the rice in a bowl and add the rice vinegar, stirring regularly with a wooden spatula, and let it cool. Place a nori sheet on a sushi mat and spread 1 cm of rice on it, leaving a strip free at the top. Place the cleaned and sliced ​​vegetables in the center. Roll up the nori sheet evenly, then gently press the sushi into the bamboo mat until it is slightly rectangular. This takes a bit of practice. Cut the sushi into thumb-width slices with a sharp knife and serve with soy sauce and wasabi. You can also use other seasonal raw vegetables for the filling.