Low-calorie sushi sandwich with oyster mushrooms
There are 2 things special about this vegan sushi recipe. 1: It is not a sushi roll, but a sushi sandwich. A package full of sushi ingredients. 2: We use konjac rice. This contains almost no calories, fats and carbohydrates. So you have a package of low-calorie and low-carb sushi. Ideal if you need to watch what you eat, or if you are just not that hungry but still want a varied lunch. A sushi sandwich has another advantage: you don't have to roll the sushi. You fold it up like a present. By the way, dipping in umami sauce is highly recommended, but if you prefer something saltier, tamari or shoyu is always great too.
LunchSushi2 servings20 minutes preparation
Share:
This is how you make it
- Drain the konjac rice well. Pat dry thoroughly if necessary. Mix the rice with 1 tablespoon of umami sauce. Leave to soak up the flavours.
- Tear the oyster mushrooms into smaller strips.
- Fry the oyster mushrooms in sesame oil until soft (5-7 minutes) and mix with 1 tablespoon umami sauce.
- Place a sheet of nori on a clean, dry surface.
- Place a quarter of the konjac rice in the centre of the sheet, in the shape of a square (measuring 8-10 cm). Make sure you can fold it up like a parcel later.
- Cover the rice with a thin layer of spinach, strips of avocado, the fried oyster mushrooms and a tuft of alfalfa. Finish with another layer of konjac rice.
- Fold the points to the middle so that you have a square packet.
- Turn the packet over and cut in half.
- Dip in umami sauce.
Tip(s)
- Instead of using umami sauce as a dipping sauce, you can grab tamari or shoyu.
