Vegan nigiri sushi

Name: Vegan nigiri sushi
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 lime (juiced); 6 tbsp tamari sauce; ⅓ tsp wakame powder; 125 g sushi rice; 1 pinch of salt; 2 tbsp rice vinegar; 400 g roasted red peppers (drained); Black sesame seeds; 1 tbsp microgreens of choice; 2 tsp wasabi paste; ½ avocado; ½ nori sheet; Tamari sauce (to taste)

Simple to make, this elegant and impressive plant-based sushi is made with red bell pepper filets marinated in a salty seaweed sauce. Serve with a dollop of wasabi for the ultimate taste kick.

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes

Ingredients

Servings: 6

For the marinade

1

lime juiced
6 tbsp

tamari sauce
⅓ tsp

wakame powder

For the sushi

125 g

sushi rice
1 pinch

of salt
2 tbsp

rice vinegar
400 g

roasted red peppers drained

For garnishing and serving

Black sesame seeds
1 tbsp

microgreens of choice
2 tsp

wasabi paste
½

avocado
½

nori sheet
Tamari sauce to taste

Instructions

For the marinade

Mix all the marinade ingredients in a bowl and set aside.

For the sushi

Rinse the sushi rice with plenty of fresh water and cook with a pinch of salt according to instructions. Once it's ready, mix in the rice vinegar and set aside to cool off for a bit.
In the meantime, prepare your roasted pepper filets. Rinse the peppers very well and gently dry them with a towel. Cut into strips about 10 cm long and 4 cm wide. Using a sharp knife, carefully score each filet at a 45° angle with parallel cuts every 1 cm. Put the filets in the marinade and let them soak while you make the rice rolls.
Using your hands, form about 24 oblong rolls of rice, pressing them with your fingers, and place on a tray. Take the bell pepper filets out of the marinade one at a time, drain slightly, and place on top of each rice roll.

For garnishing and serving

Wash the avocado, cut in half, and remove the pit. Cut into cubes and then cut the nori sheet into thinly sliced ribbons. Sprinkle the sushi with black sesame seeds and a dollop of wasabi paste. Add some avocado cubes and/or nori sheet ribbons.
Serve with a small bowl of tamari soy sauce.

Author information

Theofano Vetouli

Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.