Go Vegan!

Vegan Sushi Served With Rasam

SUSHI

2 cups (500ml) sushi rice
4 cups water
2 tbs (30ml) rice vinegar
4 nori sheets (seaweed)
1 small carrot, julienned
1 small red pepper, julienned
1 extra small red cabbage, julienned
1 avocado, julienned
¼ cucumber, julienned sesame seeds for garnish
1 grass mat for rolling sushi cling wrap for rolling sushi

Cover the grass mats with cling wrap.

Boil the rice as per the instructions on the pack. While the rice is boiling, wash and julienne all the vegetables.

Add the rice vinegar to the cooked rice and allow to cool. Place the nori sheets shiny side down on the grass mat. Pat the rice on to a nori sheet about 1cm thick. Start and end 2cm away from top and bottom edges.

Wet your hands to prevent the rice from sticking. Layer a small amount of vegetable side by side. Roll up like a Swiss roll. Roll on to sesame seeds. Use a sharp knife and slice into 8 pieces.

Pat the rice on to a nori