Ever wanted to eat a plate full of sushi without having to wonder about the bill? Vegan sushi can be very cheap & you can make them even better by adapting everything to your taste.For 8 rolls, you'll need :• Nori sheets • Some toasted sesame seeds • 200g japanese rice • 2 avocados • 1 cucumber • 2 to 3 teaspoons of vinegar • A few peanuts • A few red pepper flakes▸ Wash your rice with water & then put it in your ricecooker or a sauce pan. ▸ Add about twice and a half the rice in water. ▸ Cut the avocados in half, remove the seed, and cut your halves in half. ▸ Cut 2 to 3 slices on each quarter, depending on how big it is. ▸ Peel, your cucumber, cut, and try to slice it as thin as possible. ▸ Crush, blend or cut your peanuts in little chunks. ▸ Once your rice is cooked & still warm, add 3 tablespoons of sushi vinegar + 1,5 tablespoon of sugar and 1 teaspoon of salt. Adjust this ratio if needed. ▸ Take a sushi mat and place a seaweed sheet on the edge that’s closest to you. Make sure the more textured side is on top. ▸ Lightly wet the part on which the rice will be spread, it’s gonna help it stick. (1/3 of the sheet starting from the edge in front of you) ▸ Spread your rice, starting from the edge of the nori sheet without pushing it down. ▸ Add the filling (cucumber + peanuts, cucumber + chili flakes, cucumber + sesame seeds, avocado + chili flakes, or avocado + sesame seeds) ▸ Before rolling, lightly wet the empty part of the sheet, especially the opposite edge, and start rolling right after, otherwise the sheet will start losing its shape. ▸ Start rolling up and pushing down at the same time. ▸ When your mat has gone all the way around your maki, push the edge inwards, and press firmly on the roll to push everything together. Then keep on rolling. ▸ Cut one of the rolls in half, place it right next to the other half and cut both parts together with a sharp, wet & clean knife. Cut in a light but quick motion. Don’t push the knife down, try to make some quick moves back and forth. ▸ Serve & envoy!▸ To avoid having too much rice stuck to your hands, run some cold water on them before touching the rice. ▸ Always make you the knife is clean after each cut. Remove regularly the rice residue on the blade.Recipe also available on our website : http://delicaroom.com/maki-sushi Major allergies informations : If you follow this recipe, it qualifies as gluten free, soy free, milk free, dairy free, wheat free, egg free, fish free & crustacean shellfish free. Can qualify as peanut & nut free if you don't use peanuts (it is totally optional)This recipe is vegan / plant based ▸ HCLF (high carb low fat), starch solution, raw till 4, 801010 diets. (Suitable for vegans & vegetarians) + it's oil freeIf you want to help us keep making these videos ▾ https://www.patreon.com/delicaroomTo follow us ▾ https://www.facebook.com/delicaroom https://twitter.com/delicaroom https://instagram.com/delicaroom▸ French version : coming soon
Ever wanted to eat a plate full of sushi without having to wonder about the bill? Vegan sushi can be very cheap & you can make them even better by adapting everything to your taste. For 8 rolls, you'll need : • Nori sheets • Some toasted sesame seeds • 200g japanese rice • 2 avocados • 1 cucumber • 2 to 3 teaspoons of vinegar • A few peanuts • A few red pepper flakes ▸ Wash your rice with water & then put it in your ricecooker or a sauce pan. ▸ Add about twice and a half the rice in water. ▸ Cut the avocados in half, remove the seed, and cut your halves in half. ▸ Cut 2 to 3 slices on each quarter, depending on how big it is. ▸ Peel, your cucumber, cut, and try to slice it as thin as possible. ▸ Crush, blend or cut your peanuts in little chunks. ▸ Once your rice is cooked & still warm, add 3 tablespoons of sushi vinegar + 1,5 tablespoon of sugar and 1 teaspoon of salt. Adjust this ratio if needed. ▸ Take a sushi mat and place a seaweed sheet on the edge that’s closest to you. Make sure the more textured side is on top. ▸ Lightly wet the part on which the rice will be spread, it’s gonna help it stick. (1/3 of the sheet starting from the edge in front of you) ▸ Spread your rice, starting from the edge of the nori sheet without pushing it down. ▸ Add the filling (cucumber + peanuts, cucumber + chili flakes, cucumber + sesame seeds, avocado + chili flakes, or avocado + sesame seeds) ▸ Before rolling, lightly wet the empty part of the sheet, especially the opposite edge, and start rolling right after, otherwise the sheet will start losing its shape. ▸ Start rolling up and pushing down at the same time. ▸ When your mat has gone all the way around your maki, push the edge inwards, and press firmly on the roll to push everything together. Then keep on rolling. ▸ Cut one of the rolls in half, place it right next to the other half and cut both parts together with a sharp, wet & clean knife. Cut in a light but quick motion. Don’t push the knife down, try to make some quick moves back and forth. ▸ Serve & envoy! ▸ To avoid having too much rice stuck to your hands, run some cold water on them before touching the rice. ▸ Always make you the knife is clean after each cut. Remove regularly the rice residue on the blade. Recipe also available on our website : http://delicaroom.com/maki-sushi Major allergies informations : If you follow this recipe, it qualifies as gluten free, soy free, milk free, dairy free, wheat free, egg free, fish free & crustacean shellfish free. Can qualify as peanut & nut free if you don't use peanuts (it is totally optional) This recipe is vegan / plant based ▸ HCLF (high carb low fat), starch solution, raw till 4, 801010 diets. (Suitable for vegans & vegetarians) + it's oil free If you want to help us keep making these videos ▾ https://www.patreon.com/delicaroom To follow us ▾ https://www.facebook.com/delicaroom https://twitter.com/delicaroom https://instagram.com/delicaroom ▸ French version : coming soon