Vegan Sushi
Serves 4 100g/4oz arborio or other short grain rice 2 tsp wasabi paste 4 tbsp shoyu a few pieces
chopped pickled ginger
Avocado filling:
1/2 avocado, stoned, peeled and sliced 1 tbsp lemon juice 1 sheet nori (sea vegetable), toasted and
cut into 1.25cm / 1/2 inch strips 1 tsp wasabi paste
Red pepper filling: 1 sheet nori, toasted 1 tbsp umeboshi sauce (plum)
2/4 red pepper, cut into thin strips
3.5cm / inch piece cucumber, cut into matchsticks
Ginger filling: 4 capers, finely chopped few sprigs of fresh mint, finely chopped 16-20 sliced
picked ginger in rice wine vinegar
Cook the rice in boiling water, stirring occasionally to release the starch and make the rice stick.
Drain and cool until needed.
For the avocado filling, take one third of the cooked rice and form into 4 cubes. Toss the avocado
sliced in the lemon juice to stop them discolouring. Toast the nori over a gas flame for a few
seconds, until it becomes green and translucent. Cut into strips. Take a cube of rice, put a small
amount of wasabi on top, then a slice of avocado and tie in place with a strip of nori. Chill.
For the red pepper filling, place the toasted nori on a sushi mat or piece of cling film. Spread one-
third of the rice over the nori. Make an indentation 1.25cm / 1/2 – 1inch in from on long edge with
a chopstick and spread with a little umeboshi sauce. Place the red pepper and cucumber strips side
by side along the indentation. Roll up firmly, using the mat or cling film to help you. Chill and
cut into slices.
For the ginger, take the remaining cooked rice and mix in the capers and fresh mint. Lay 4-5 pieces
of pickled ginger onto a piece of cling film, put a heaped tbsp of the rice mixture in the centre
and bring the ginger up around to enclose it. Use the cling film to compress the ball by gathering
tightly and twisting. Refrigerate until ready to serve. Repeat 3 more times.
To serve, arrange a selection of sushi on each plate with 1/2 tsp of wasabi paste, a small bowl
containing 1 tbsp shoyu and a little pile of chopped pickled ginger.