Thursday, February 27, 2014

Veganize it: Sundried Tomato Sushi

A few weeks ago we took the time to try another vegan sushi recipe. I already made a vegan sushi with a bell pepper cashew spread before and that was a really good one! So when I saw this recipe for a sundried tomato cashew spread sushi in "de snelle vegetarier", I didn't have to think twice before trying it. We made the spread a day ahead but the first batch wasn't tasty at all. I thought the taste of the sesame oil conflicted with the sundried tomato. We made another batch the next day without the sesame oil and that was much better. The recipe calls for 1kg of sushi rice, making 10 rolls. But that would be way too much for us. So we made only 4 rolls and even that is enough for 3. Because is were big rolls with all the different fillings. It was my first time making sushi with 4 fillings, but it didn't went too bad :) Still we did make a big batch of spread, because this also is great on toast, bread, or even a great base for a toastie. So in the recipe I will give the amounts for a full batch of spread but about half a batch of sushi :)

Sushi with sundried tomato cashew spread: (serves 3)

For the spread:
- 100 gr cashews
- 50 gr smoked tofu
- 5 or 6 sundried tomatoes, drained
- 1 tbsp lemon or lime juice
- a pinch of salt

Put everything in the food processor and blend until you have a creamy spread.

For the sushi:
- 400 gr sushi rice
- about half tbsp of rice vinegar
- 4-5 nori sheets (depending on how much rice you use per roll)
- 1 cucumber
- 1 avocado
- fresh chives
- sundried tomato cashew spread
- soy sauce

Cook the rice in the rice cooker. I always put the rice with the water in the rice cooker the night before. It results in a softer rice. When your rice is done, remove from the rice cooker into a bowl. Mix with the vinegar and cover it with a clean tea towel, leave it to cool for about 20 minutes.

Meanwhile slice the cucumber lengthwise, don't use the middle. Slice the avocado lengthwise and sprinkle with a bit of lemon juice to prevent discoloring.

Then place a nori sheet on a rolling mat. Scoop rice on it and divide evenly, leaving a strip of nori free on the top. Place the cucumber first, press it a bit in the rice to prevent shifting. Then some spread above the cucumber. And the chives somewhere on top. Lay the avocado slice on next. Make sure you can roll them without shifting. I am not going to do an explanation on rolling, better watch on you-tube for that. But you basically flip the part with the filling forward with your thumbs while keeping them in place with your middle fingers on the other side. Press down gently and make sure you close your rolls properly. Some water can help here. Cut the rolls gently with a warm knife.

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