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)
1/4 red pepper, cut into thin strips
2.5cm / 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.

"MrFalafel" > wrote in message
<snip>
> Cook the rice in boiling water, stirring occasionally to release the
> starch and make the rice stick. Drain and cool until needed.

I've seen places online where you can buy sticky rice that will cook up that
way naturally.

-Rubystars

Rubystars wrote:
>>Cook the rice in boiling water, stirring occasionally to release the
>>starch and make the rice stick. Drain and cool until needed.
>
> I've seen places online where you can buy sticky rice that will cook up that
> way naturally.

Any short-grain rice will suffice, since it tends to have more starch. I
wouldn't use arborio since it costs too much and is TOO starchy for
sushi; I also won't eat white rice. Even a medium-grain rice (brown or
white) is acceptably starchy for sushi. Long-grain (like Mahatma) won't
work.