03.10 WS memories & Vegan Sushi with pineapple tofu

Thank you for joining today’s vegan sushi making event.

It was such a fun time with all of you lovely people😉

In the WS we made a big portion for 8 rolls but in this blog

I’m writing a good amount to use up one bag of 500g rice.

Before start cooking rice, please rinse them well.

And watch out for the amount of water because it depends on your cooking tool.

Ingredients for 3 (big) rolls =24 slices

6 nori sheets

(Sushi rice )

2tbsp pickled beet juice

A pinch of salt

250g short grain rice ( soaked in water for 60mins )

❗️300ml water (for a pressure cooker) =600ml water (for a normal pot) ❗️

Filling

Avocado slices

Red onion slices

Bell pepper (yellow&red )

Romaine lettuce

Pickled red beet

Boiled green beans (boiled for 6mins with a pinch of salt)

Tofu filling ( See Step1)

STEP 1

Make tofu filling

Tofu filling (enough for 6 rolls )

1 smoke tofu (175g)

1/4cup walnuts

1/4cup Brazil nuts

10ml olive oil

A pinch of black pepper.

Sauce (blend with hand blender)

4-5pieces of pineapple fruits and 30ml pineapple juice

30ml light soy sauce

1tsp sambal Oelek

Heat some oil in a frying pan.

Stir fry shredded tofu and then chopped nuts for a couple of minutes.

Sprinkle some pepper.

Sauce (blend with a blender)

4-5pieces of pineapple fruits and 30ml pineapple juice

30ml light soy sauce

1tsp sambal Oelek

Season nuts and tofu with the pineapple sauce over medium.

STEP2

Make pink sushi rice

250g short grain rice (soaked in water for 60mis )

300ml water

After rice is cooked ,sprinkle a pinch of salt and add

３tbsp pickled beet juice, mix it roughly.

180g rice is ideal portion for 1 sushi roll👇

Make sure the steamed rice is not steaming hot.

STEP 3

Make filling roll first.

It should be a banana size when it’s rolled tight.

Leave it aside while making a rice sheet.

STEP 4

Make a rice sheet (=180g sushi rice)

Place the roll from step 3 on the top of this rice sheet.

Slowly wrap the core roll with rice sheet.

Wrap the rolled sushi in a parchment paper for a few minutes to stabilize the shape.(don’t keep them in fridge long.When refrigerated, rice dries out.)

STEP 5

Slice sushi rolls with utmost care because it’s not easy.

You are going to need a sharp ,wet knife.

Slice it slowly like how you slice a baguette （not like a cucumber）.

Take a moment to adore your sushi 📸

And enjoy :)

You can also check out my sushi ginger recipe :)

If you want to make your own sushi vinegar this is the ratio.

Vinegar(rice):Sugar:Salt= 4:2:1

For example 40ml vinegar,20g sugar,10g salt (just mix well or heat it )

With this sushi vinegar you can make white normal sushi.