Vegan Sushi with Ponzu Sauce
Servings Prep Time
4 people 1h15 minutes
Servings Prep Time
4 people 1h15 minutes
Ingredients for sushi rolls
Ingredients for Ponzu Sauce:
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.