Vegan sushi with sauerkraut and avocado
Sauerkraut in your sushi may sound crazy, but it turns out to be a hit. Fermenting sauerkraut gives it exactly the same delicious umami flavour you find in non-vegan sushi. This may be sushi without fish, but it does have that nice umami flavour. This vegan sushi recipe was created by Spanish macrobiotic chefs, and they can do it! If you are not afraid and are adventurous in the kitchen, give it a try.
Dinner & lunchSushi4 trays50 minutes preparation
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This is how you make it
- Put 2 cups of water in a saucepan and bring to the boil. Add a pinch of salt and the rice. Cook on low heat until the rice is tender.
- Once the rice is cooked, add the genmai su and maple syrup. Stir gently to make sure the rice grains remain whole.
- Cut the avocados and cucumbers into thin, elongated strips and set aside. Clean the rocket and dry well.
- Place a sheet of nori shiny side down on your sushi mat. Cover with half an inch of rice. Leave 5 cm horizontally free at the top of the sheet. You will use this part to seal the sushi roll.
- Place the sauerkraut, avocado, cucumber and rocket horizontally in the middle on the rice.
- Then roll up a nice tight sushi roll using the mat. Run a damp finger along the (5 cm uncovered) edge of the sheet and close the roll.
- Cut nice slices of sushi with a good sharp knife. Dip the sushi in tamari. Eat pieces of ginger between rolls to neutralise the taste in your mouth.
