Charcoal Sushi Rolls
Ingredients:
Sushi Rice:
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2 cups Sushi Rice
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3 cups Water
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4 tablespoons Rice Vinegar
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2 teaspoons Sea Salt
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2 tablespoons Mirin Seasoning
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3 tablespoons Sugar
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2 teaspoons Activated Charcoal Powder
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Sheets of Nori Seaweed
Fillings: -
1 Bunch of Asparagus, blanched and cooled
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Tofu of choice, cut into strips
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Cucumber, cut into strips
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Avocado, cut into strips
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Green Salad Mix
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Vegan Mayonnaise
Directions:
- Combine Rice, Water, Rice Vinegar, Sea Salt, Mirin, Sugar and Activated Charcoal Powder in a large saucepan.
- Bring to a boil, and then reduce to the lowest heat and place a lid on the pan. Cook for 20 minutes, and then turn off the heat. Leave the pan covered for a further 10 minutes.
- After 10 minutes, transfer the rice to a large bowl. If you have a friend, have them use a hand fan to fan the rice as you cut and fold it to make it sticky. Alternatively, I do this in front of a small
table fan. You want to cut the rice and fold it in a clockwise rotation, until the rice is fully cooled.
- Place your Nori Seaweed on a sushi mat, and spread a thin layer of rice all over it. In order to keep the rice from sticking to your hands, wet your hands before handling the rice.
- Place your fillings in the middle of your rice, and then using the sushi mat as guidance, gently roll your sushi roll up tightly. Repeat with remaining rice and fillings.
- Once all your sushi rolls have been prepared, cut into pieces with a wet serrated knife. Enjoy!
Leftovers can be kept in an air tight box for up to a day or two - perfect for a work lunch!
This recipe was created by:
@CRAZYVEGANKITCHEN
Amrita is our favorite crazy cat lady from Australia with some wicked skills in the kitchen. Besides being talented AF she is also hilarious and has baller tattoos.