Vegan Sushi with Ponzu Sauce

Sushi is known for its use of raw fish but many traditional sushi recipes are vegetarian or vegan so the fact that we are missing out fish here does not matter. This recipe is equally authentic and delicious without our fishy chums! Avocado will add creaminess and the courgette and cucumber some crunchiness providing an harmonious mix of textures and tastes. You can use whatever you want as fillings, carrots, beetroot, greens or celery – the choice is yours. Add your homemade Ponzo sauce and there you have it. An authentic tasting sushi meal!

Sushi has changed over the last few hundreds of years. Originally invented in South Asia, sushi was once made solely from fermented food – the word comes from “sour tasting” In the mid 1700s it became popular in Japan and was the original fast food that could be eaten with the hands.  Sushi is no longer fermented. Instead, it is known for fresh ingredients, appealing presentation and complex tastes, not necessarily sour!

Sushi did not become popular in the west until the 1980s but since then has really taken off in both the USA and UK becoming an upmarket fast food as well as a restaurant favourite.

Ponzu Sauce is a very versatile sauce that can be used with many dishes as a dipping sauce.    The tangy flavour of Ponzu Sauce is from rice vinegar and citrus juice.  Citrus juice gives a more refreshing taste than vinegar and it also adds a delicious fresh lemony aroma. .  Lemon or lime is great to use because it is so easy to find, but if you do find Yuzu citrus, please use it.  Yuzu makes this simple sauce much more authentically Japanese.

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Vegan Sushi with Ponzu Sauce
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Course Lunch, Main Dishes
Cuisine Oriental
Prep Time 1h 15 minutes
Servings
people
Ingredients
Ingredients for sushi rolls
Ingredients for Ponzu Sauce:
Course Lunch, Main Dishes
Cuisine Oriental
Prep Time 1h 15 minutes
Servings
people
Ingredients
Ingredients for sushi rolls
Ingredients for Ponzu Sauce:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Sushi Rolls Loving Preparation Method:
  1. Combine the rice with 480ml (1 pint) of water. Cook until rice is soft and the water evaporated. In the meantime, mix the rice vinegar with sugar and a pinch of salt. You can heat it up slightly to ensure the sugar is dissolved. Mix gently with the cooked rice, taking care not to smash the grains. Then leave to cool.
  2. Prepare the vegetables. Slice the cucumber into matchsticks. Thinly slice the avocado and courgette. Peel the carrot and cut into thin matchsticks. Alternatively, you can simply grate it.
  3. Cover a bamboo sushi mat with plastic wrap. Place a Nori sheet up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the Nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds. They will add a flavour that I similar to salmon.
  4. Then add the filling. Don’t worry if the vegetables hang over the edges of the nori. You can tidy this up later.
  5. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular (or round) log, using the mat to help you.
  6. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with Ponzu sauce.
Ponzu Sauce Loving Preparation Method:
  1. Whisk all ingredients together. Add the chopped red onion and let it marinade for at least 1h. Can be refrigerated for up to 3 days.
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