Veggie Sushi by Anna Polyviou
Ingredients
SUSHI
- 1 1/2 cup (300g) koshihikari rice
- 3 cups of water (double the rice)
- 4 sheets of toasted nori (yaki-nori)
- 1 teaspoon of wasabi paste
- 1 avocado, sliced thinly
- 1 carrot, sliced thinly lengthways
- 1/2 Lebanese or telegraph cucumber, seeded, sliced thinly
- 8 slices (100g) of smoked salmon
- Petit d’Affinois
- Japanese soy sauce for dipping
- Pink pickled ginger (gari) for serving
SUSHI VINEGAR
- 1/4 cup (60ml) of rice wine vinegar
- 1 teaspoon of salt
- 1 1/2 tablespoon of sugar
- 1 tablespoon of mirin, optional
Directions
- Rinse rice 2–3 times until water runs clear. Drain.
- Boil rice with water. Simmer (covered) for 12–15 min until absorbed. Rest 5–10 min.
- Mix vinegar, salt, sugar, mirin. Add to rice. Stir and fan until room temp. Cover with damp cloth.
- Place nori (rough side up) on a bamboo mat. Wet fingers with vinegar water. Spread rice on nori, leaving a 4cm gap at top.
- Add wasabi, then avocado, cucumber, carrot, and salmon in a line near the bottom.
- Roll using the mat, pressing firmly. Shape round or square.
- Slice roll into 6 pieces using a damp cloth on the knife. Serve with soy sauce and pickled ginger.
