Vegan sushi recipe



sweet potatoes 2, stripped and cut into pitiful wedges

wasabi or salted ginger or soy sauce to serve

Heave the sweet potato with 1 tbsp oil and dish for 25-30 minutes until fragile and starting to turn splendid.

Put the rice in a colossal bowl of cold water.

Blend well, by then channel and repeat until the water is clear, around different occasions.

Put 220ml of water and the drained rice
in a skillet and spread with a spread.

Bring to the air pocket, decline the glow and stew for 12 minutes until the water is ingested.

Evacuate the glow and leave verified for 10 extra minutes.

Warmth the vinegar, sugar and a pinch of salt in a skillet, by then stew for 5 minutes.

Spread the rice on a gigantic plate or plastic plate.

Shower the vinegar mix over and carefully mix using a spatula.

Using a sushi tangle circle of card covered in clingfilm, lay a sheet of nori shiny side down, and incorporate 5 tbsp of the rice mix, press and shape onto

the underlying 1/3 of the nori, closest to you.

Lay bits of sweet potato, cucumber, pepper and avocado along the focal point of the rice, sprinkle more than 2 tbsp dried coconut and 1 tbsp teriyaki sauce.

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