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Temaki Sushi (Hand Roll)
Indulgingin nutrient-rich meals on a whole-food plant-based diet can be both delightfuland straightforward with Japanese cuisine. Ingredients such as edamame andnatto provide excellent sources of protein, while sushi seaweed is a valuablesource of vitamin B12 for vegetarians. The best part about this dish is its simplicity in preparation. If you have access to the following ingredients, whynot give it a try?
- Preparation Time: 1 hour 10 minutes
- Cooking Time: 5 minutes
Ingredients
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1 bowlmultigrain rice
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1 boxnatto
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1/2 tsporganic soy sauce
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2 sheetssushi seaweed rectangular
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pea shoots handful
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mixed nuts handful
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raisins handful
Instructions
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Cook the Rice: Follow the package instructions to cook the multigrain rice.
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Prepare the Pea Shoots: Wash the pea shoots thoroughly, then cook them in a pot of boiling water for 2 minutes. Drain and allow them to cool.
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Prepare the Natto: Add ½ teaspoon of organic soy sauce to the natto and stir vigorously until it becomes silky, which typically requires at least 50 stirs.
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Assemble the Hand Roll: Lay a sheet of sushi seaweed flat. On one side of the seaweed rectangle, place an appropriate amount of multigrain rice, pea shoots, natto, mixed nuts, and a few raisins.
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Roll the Temaki: Starting from one corner of the seaweed rectangle, roll towards the opposite long side, wrapping the ingredients into a cone shape. Seal it by dabbing some water with your ring or pinky finger at the edge of seaweed sheet.
Your temaki sushi is now complete. Enjoy it while the seaweed is still crisp.
Notes
Take liberty in experimenting with different vegetables like carrots, Japanese cucumber, jicama (ubi sengkuang) and avocados to complement the rice and natto base. Best to cut them as julian (long strips). If natto is not available, add a dash of rice vinegar to the rice for an added dimension of flavour.
