It is most likely that you have escaped that today is the World Sushi Day. But we remember it, and for this reason we present you a recipe in a vegan version.
Before going into our own variation, let's say two things about this Japanese dish. Initially, did you know that its roots are not Japanese? It was first developed in Southeast Asia in the 7th century AD, and then spread to Japan.
It literally means "sour taste" and this is due to the fact that the rice used was sour (original form of sushi) in order to knead the seafood that was put together. For some time the rice was removed and only the fish were consumed.
The present form of the recipe consists of raw seafood and rice, and when it was established there in the 18th century, it was a fast and easy meal, which was actually sold on stalls that turned into a shushi bar.
Shushi lovers may be aware of the name of "zesty zousy", which does not specify anything more than ... the place where the fish was caught, the Tokyo Bay Enoto. Now it is used for this form of sushi, even when the fish of the recipe is not caught by this particular bay. The most common fish fillets used are tuna and salmon. They are accompanied with soy sauce, wasabi or ginger.
Let us now look at the vegan recipe, replacing the fish with mushrooms of pleistones.
What we need
3 sheets of seaweed Nori
½ tsp. coconut oil
3 cloves of garlic
1 carrot cut into strips
1 red florel pepper in strips
3-4 mushrooms ribbed in strips
Sesame oil
For the rice
1 cup of sushi rice
1 cup of water
4 tbl. rice vinegar
2 tbl. Brown sugar
1 tsp. salt
Preparation
- Put the rice in a bowl, cover it with water and rub it with our hands to remove the starch.
- Empty the water and repeat the process about 5 times until the water comes out as clean as possible.
- Drain and put it in the pot with one cup of water, on a high heat. Once the water starts to boil immediately, we lower the lower ladder.
- Continue boiling but seal the pot well. Put a towel and close the lid with the lid. Let it boil for 10 'and remove it from the fire.
- Transfer the rice from the saucepan to a large wooden surface (or large plastic cap).
- In a small bowl, mix the vinegar, sugar and salt, and stir until melted. Pour it into the rice and mix it well. We let it cool down.
- In a non-stick pan saute the coconut oil garlic for a few minutes alone, and then put our vegetables. Place them in groups in the pan and sprinkle with sesame oil.
- First remove the pepper, then the mushrooms and the carrot at the end, as it makes it harder to soften. Caution! We do not let them soften a lot, we just want to keep them a little.
- Put them on a plate, all except the garlic.
To roll the sushi
- We need a bunch of straws to be stable.
- Put on it a leaf of alga with the glossy side down and fill it with rice. We estimate about 150g for each card.
- Leave at the top a gap of about 2 cm, so that it has a margin to stick to the closure. We lean a bit on our fingers to help get stuck when we're done.
- Approximately 3 cm from the bottom of the algae, spread the vegetables along, and roll.
- Using a sharp knife cut our roll in the middle and each piece again in the middle until we have the desired rollers.
- Serve them on a dish, preferably with soy sauce, sweet sauce or wasabi.
source: el.wikipedia.org, vegankainostimo.blogspot.com
By Aggeliki Koskeridou
Holistic Doctor – Counseling Psychotherapist
Doctor of Naturopathic Medicine
MSc Health Psychology
insta: dr_aggelikikoskeridou_official
