Now if you are not already aware, I have a slight obsession with vegan sushi… It’s not only one of my top meals of choice when I am out with friends, but also a food I love enjoying at home.
After embarking on the HCLF (High Carbohydrate, Low Fat) vegan lifestyle, my opinion and fear of carbohydrates has changed completely! Which is why in this post I have used rice, as opposed to quinoa. There is a common misconception that ‘carbohydrates make you fat‘, well allow me to tell you straight away, carbohydrates DO NOT make you fat! Now do I look fat and overweight to you?
Although quinoa is a great nutritional grain, it’s nutritional breakdown shows that it is quite high in protein. And here’s another misconception, ‘high protein’. In fact, according to the World Health Organization (WHO) we only need 5% of our daily intake from protein! Which is easily achievable by consuming a vegan diet! Therefore, foods like oats, quinoa, couscous etc. should only be an addition to your meal, and not the main source, due to their comparatively lower carbohydrate percentage.
Now that’s a lot of chit chat, even for me, so I shall leave you there to contemplate on your own- Be careful what you believe from the industry and media, your health is not worth risking!
Serves 1 (3 rolls = 25-30 sushi
600g cooked rice (of choice: white, brown, purple)
3-4 nori sheets (depending on the size/ thickness of each roll)
1 tbsp. rice vinegar
Choice of filling (choose 3-5)
2 handfuls of shredded red cabbage
shiitake mushrooms (recommended!)
1. Cook rice as per-usual and set aside to cool.
2. Meanwhile prepare your choices of filling by cutting them into slices/ strips.
3. Once rice has cooled, mix in the rice vinegar until well combined.
4. Lay out a sheet of nori on the sushi mat and spread a 1cm thick layer of rice to cover it, leaving a 2cm border on the side farthest from yourself.
5. Lay choice of filling in a line horizontally across the rice, 2-3cm from the side closest to you.
6. Begin assembling, by rolling the nori away from your body, ensure that you have a firm grip and is rolling tightly.
7. Once you reach the end of the nori, wet the strip of nori that has not been covered in rice- this serves to seal the roll. And complete the roll, hold tight for approx. 30 seconds, then set aside.
8. Continue assembling rolls of sushi until the rice has been used up.
9. Choose a sharp knife and slice the rolls into pieces. If you have trouble cutting them, try cutting with a wet knife.
10. Serve with your preferred sauces/ dressings.
Love, Jenny xxx