As these delightful tiny tofu rolls demonstrate, vegans can enjoy sushi as well!
Serves 2-4 people
250g (8.8oz) sushi rice
1 tbsp rice wine vinegar
1 tsp caster sugar
3 sheets nori seaweed, cut in half in the same direction as the lines on the nor
2 spring onions, finely chopped
Wasabi paste (optional)
3 tbsp vegan mayonnaise
¼ cucumber, cut into matchsticks
• 1 x 225g (7.9oz) pack Smoked Tofoo, drained, dried, and cut into 0.5cm strips
Dark soy sauce
Pickled sushi ginger
How to prepare
Cook the sushi rice according to the package directions. Stir the rice wine vinegar and sugar together until the sugar melts. Fill a large mixing bowl halfway with rice and fluff with a fork. Pour over the rice wine vinegar mixture and whisk to coat the rice fully. Place a piece of nori on a piece of clingfilm or a sushi mat. Spread one-sixth of the rice over the nori and press with clean, wet fingertips, leaving a 1cm space along with one of the long edges. The coating of rice should be thin and even. Spread a line of wasabi (if using) down the center of the rice. Take care not to add too much, since it is really hot!. Spread some mayonnaise on top. Add a line of cucumber and Tofu on top. Dampen the nori that isn't coated in rice and wrap up, squeezing together, from the rice side. Rep with the rest of the nori and filling. Using a damp serrated knife, cut the sushi rolls into 5-6 pieces. Serve with soy sauce and pickled ginger for dipping.