Easy way to make sushi - you don't need any equipment and you can use any type of rice
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer, Breakfast, Snack
Cuisine: Japanese, Vegan
Diet: Vegan
Keyword: Brown rice, Eggplant, Nori, Vegan Sushi
Servings: 2(32 pieces)
Calories: 305kcal
Author: Anastassiya Vizzini
Ingredients
0.5cupRiceround grain
2tbspRice vinigaroptional
1tspOil
1small Eggplantor avocado
1dashChili Powderoptional
0.3tspSesame oiloptional, to taste
0.5medium Cucumber
0.5mediumCarrot or Bell Pepper
1stringSpring onion
4sheetsNori
2tspWasabi
2tbspSoy sauce
1tspSesame seedsoptional, to taste
Pickled gingeroptional, to taste
Instructions
Rinse the rice, pour it 0.75 cups of water (1: 1.5). Bring to a boil over medium heat and reduce heat to low. Cook for 15 minutes, then turn off the heat and leave for another 10 minutes covered with a lid.
Cut the eggplant along the fiber into long sticks. Heat a little of oil in a frying pan and add the eggplants. It is advisable to place them “on the backs” (with the skin to the bottom), so that the eggplants do not instantly absorb the oil, Fry them this way, then turn over and cook until the eggplants change color and become tender. Finally, add a little soy sauce (1 tsp) and a drop of sesame oil for a scent (optional).
Cut lengthwise cucumber and carrot (or bell peppers), as well as onions. Prepare a bowl of water to wet your fingers.
When the rice is ready, mix in rice viniger. Place the nori sheet on a cutting board, spread a quarter of the rice on top over ⅔ of the sheet, leaving a 4-5 cm wide strip of untouched nori at the top. Tamp the rice with a spoon if possible. If rice sticks to a spoon or hands, moisten them with water. On top, at a distance of 3 cm from the bottom edge of the nori, lay the stripes of fried eggplant, cucumber, bell pepper and onion along the entire length.
Now, grabbing the bottom edge of the nori sheet, carefully wrap the filling in the rice an roll up, gently pressing the rice through the nori sheet with your hands. Before completing the roll up, moisten the free top edge of the nori sheet with water, and before it wrinkles, twist the roll to the end.
Set aside the resulting “sausage” and repeat steps 4-5 using the remaining ingredients. After the "sausages" rest for a couple of minutes, it will be easier to cut them. I cut them into 8 pieces without cutting off the edges. Serve wasabi and soy sauce, sprinkled with sesame seeds.
Video
Nutrition facts
Follow the link to see detailed nutritional data (calculated by cronometer.com).
Notes
* Ideally, of course, it is good to use special sushi rice, and cook it with vinegar. But I make sushi for breakfast, and I don't expect it to be like in a restaurant. So I often use leftover rice from yesterday's lunch, sometimes brown rice and even basmati! The main thing in this case - rice has to be overcooked a little bit. Also, rice has to be sticky, so you have to use it while it's still hot. Once I even made sushi with leftovers of quinoa (very crumbly cereal, but still: D)