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Easy vegan sushi

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Ingredients

Adjust Servings:
6 Vegan fish fingers
1/2 Cucumber
1/2 Red bell pepper
250 grams of Sushi rice
3 Nori sheet
A splash of Rice vinegar
1 tablespoon of Sunflower oil

Nutritional information

474
Calories
60g
Carbs
20g
Fat
12g
Protein
6g
Sugar

Easy vegan sushi

  • 30 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Steps

1
Done

Mise en place

Cook the sushi rice according to package instructions.
Meanwhile cut the cucumber in half, lenghtwise. Cut into long thin strips.
Deseed and cut the red bell pepper.

2
Done

In a pan, fry the vegan fish fingers in the oil.
Fry until brown and crispy.

3
Done

Once the rice is cooled, add in the rice vinegar and stir until combined.

4
Done

The assembling and rolling

Place a nori sheet on a rolling mat and make your hand wet using a bit of water.
Add a couple of tablespoons of the cooled sushi rice to the sheet and spread out evenly.
Add 2 vegan fish fingers per roll, add 1 or 2 strips of cucumber and a couple of strips of the bell pepper.

Using your finger and a bit of water, make the ends of the sheets wet so they will stick together.
Start rolling. Roll it tighty and pinch the roll with your hands while rolling.

5
Done

Wet your sharp knife and cut off the ends of the rolls. You can either snack on them or serve them along with the other sushi if you don't really care about presentation.
Cut the rolls into even pieces, wetting the knife after every roll.

6
Done

Serve with soy sauce and/or wasabi.

Jalisha

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