Simple vegan sushi recipe

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Nori is an edible red seaweed that is popular in East Asia, especially Japan. In the West, it is perhaps best known as the seaweed that wraps pieces of sushi.

List of Health Benefits:

Rich in protein - 100 grams of nori contain between 30 and 50 grams of protein. Protein is needed for building and repairing muscles, building enzymes and antibodies, and cell maintenance and growth.

Lowers cholesterol –  due to high content of in omega-3 fatty acids, which are well-known for reducing LDL cholesterol. They also help lower blood pressure, therefore making nori excellent for the cardiovascular system.

Dietary fiber – Nori is comprised of approximately 33 percent dietary fiber, making it an effective laxative and a good cure for constipation.

Lowers cancer risk –due to high content of antioxidants such as vitamin C that help neutralize the cancer-causing effects of free radicals.

High in iron – 100 grams of nori contain approximately 88 percent of our recommended daily intake of iron, making it an extremely rich source of this much-needed mineral.

Improves bone health – 100 grams of nori contain 280 milligrams of calcium and 300 milligrams of magnesium. 

Impressive iodine content – Sea vegetables are the plant world’s premier source of iodine, and nori doesn’t disappoint. 100 grams of it contain approximately six milligrams of this extremely important mineral. 

Tip: You can use rice vinegar and mix it with rice before you side down on a bamboo mat. 


In a medium, heavy-bottomed pot with a tight-fitting lid, combine the water, the rice and salt, if you like. Bring to a boil over high heat. As soon as the water is boiling, lower the heat to a simmer and cover. Cook at a gentle simmer until the water is completely absorbed and the rice is tender, about 12 minutes. Remove the pot from the heat and let it sit, undisturbed with the lid on, for at least 5 minutes and for as long as 30 minutes.

Cut the cucumber and avocado lengthways into small pieces as you can see on the image of recipe. You will need 10 pieces of cucumber big-long-as nori sheet and 10 pieces of avocado.

Place a sushi nori with the shiny side down on a bamboo mat.

Spread one portion evenly over the nori, leaving 1 cm clear at the top. For better handling of the rice to moisten your hands in water.

 Divide the rice into 5 portions. Make a small hollow along the centre of the rice and lay on the avocado. Lay two pieces of cucumber on the sites of the rice, one piece on each side. Add salt.

Begin rolling the mat from the near edge, keeping the  filling in place with your fingers. Roll firmly but do not press so hard that rice comes out of the sides.

Once you have formed the roll with the mat, pull out the far end whilst holding the front rolled end, to form the roll more tightly. 

Remove the roll from the mat and cut into 6 pieces with wet knife, using a steady sawing motion. Repeat with the other sheets of nori. 

Serve sushi with braggs liquid aminos ( or you can use tamari sauce) and wasabi (and pickled ginger if that's your thing). Best served immediately, because the avocado will brown. It'll taste fine but it won't look that pleasing.