FILLING & HEARTY SUSHI
Here is one of many versions; I hope you dig it as much as I do.
Pre cooked buckwheat & rice mix (see basics)
1 cup of grain to 2 cups of water
Ginger (fresh or pickled)
Red cabbage (finely sliced)
Courgettes or Cucumber
Micro greens (only if available)
Nori sheets (Japanese alges)
Dressing that goes really well this is the Tamari Dressing that you will find in the dressing section but here is a quick recap.
1 cup Tamari soy (240 grams)
2 tbs. of lemon juice
1 grated clove of garlic
1 (2 cm approx.) inch of grated ginger
1 tsp. of sesame seeds
Splash of agave
If you are already into your one-week plant based cooking you will have your tub of "vegan protein" in the fridge ready to use. If you haven't then you need to start off by pre-cooking your rice and buckwheat mix, let it rest and cool down before use.
Lets move on to slicing all your veggies thinly. You want to be able to squeeze in as much variety into every roll you make. Lay them on a plate and set aside.
Put all your ingredients in front of you. Including the nori sheets and a small bowl of water to rinse your fingers.
Start by taking one nori sheet and placing it horizontally with the glossy side down. Spread a ball of buckwheat and rice on top. It should evenly cover from the near edge to about an inch from the far edge of the sheet.
Place the ball in the middle of the sheet of nori, and spread it out evenly.
Use your fingers to spread the mix onto the nori. Remember to keep your hands wet with the water in your bowl next to you.
Start placing your filling ingredients. Place your ingredients in a line, starting on the near edge of the rice & buckwheat layer.
Each ingredient should be in its own line, with each row placed a small space from the one before. Wet the top edge before closing the roll.
Start with the edge that has your first ingredient next to it. Lift the nori and fold it over the first ingredient. Make sure to keep the ingredients in place and that the mix sticks together.
Tighten the roll. You will need to tighten the roll to keep ingredients from falling out when you cut it.
Remember to tighten the roll with your sushi often, but not too tightly. You don't need an expensive sushi mat you can easily do this with a kitchen towel underneath.
Cut the roll into sixths or eighths using a sharp, wet knife. The number of ingredients determines the thickness of the slices. If you have more ingredients in the roll, the slices should be thinner.
Serve your sushi immediately. Sushi is best when eaten freshly made.
But as I mentioned before it is also great as a snack or picnic item.
Experiment with different ingredients until you find your favourite combinations.
This goes great with my tamari soy dressing that you can make a big batch of and use for many different dishes!