Vegan Sushi - The Aztec and The Beast

Here are two ideas for vegan sushi. You can do pretty much what you want with sushi - it rocks. This recipe makes a reasonable amount for four, but it's so good that it tends to be wolfed down really quickly.


My advice is to entrench yourself near to the serving plate and don't let anyone else come near until you've had enough. Sharing is for hippies.

3/4 cup sushi rice
2 cups water
1/4 cup rice wine vinegar
2 teaspoons demerara sugar
5 sheets nori seaweed

The Aztec:
1 avocado
1/4 red pepper
1 spring onion
toasted sesame seeds

The Beast:
1 Carrot
10cm length of cucumber
1 spring onion
cashew nuts

Dipping sauce:
50ml soya sauce
1/2 teaspoon wasabi paste

Put the water and rice in a pan and bring to the boil. Simmer until the rice is tender and has absorbed all the water. Add more water if you need. Towards the end, fluff it up with a fork.

Meanwhile, mix the vinegar and sugar.

Put the rice into a large bowl and while still hot add the vinegar and sugar mixture. Fluff it up, while blowing on it to cool it down. Leave to cool.

Steam the carrot and pepper. Toast any seeds that you might have to. Lightly toast your seaweed and put on a sushi mat. Cover with a thin layer of rice, put the ingredients to either the Aztec or the Beast across the middle of the sheet and roll.

Mix together the ingredients of the dipping sauce and voila! Bob's your uncle.