Vegan, Gluten Free Tempura Sushi
This is a great take on sushi for anyone who is a little bit afraid of seaweed or more traditional fillings. The tempura inside is pretty much guaranteed to win over western palettes, especially if you dip these in some tamari.
You can absolutely use other vegetables to make the tempura - I'd recommend sweet potato, broccoli, or lotus root - but in my opinion you should make sure there's some onion in every bite, because that's my favourite! Seriously though, the onion also balances out the nori well, so if you have seaweed-skeptical guests, definitely load it up.
You can read my instructions for making Vegan, Gluten Free Tempura here. Just be sure to chop the vegetables into small pieces, since they're going in sushi! If you have leftover tempura, this would be a great way to use it up, although I've never actually encountered that problem before...
Vegan, Gluten Free Tempura Sushi
Total time: 1 hour (or 15 minutes if using leftover rice and tempura)
Serves: 3 - 4
1 1/2 cups uncooked sushi rice
2 1/4 cups water
1/2 tsp salt
3 tbsp rice vinegar
1 tsp mirin
1- 2 cups of vegetable tempura
Nori sheets
Rinse the rice thoroughly, then soak the rice with 2 1/4 cups of water for half an hour. If you don't have a rice cooker, bring the water to a rapid boil, and cook for one minute. Stir, then reduce the heat to medium and cook for a few minutes, until most of the water is absorbed. Stir again, then reduce the heat to very low, and cover. Cook for 7 - 10 minutes, until the water is completely absorbed. Then, turn off the heat and leave the rice, covered, to steam for another 10 minutes.
When the rice is cooked, add the salt, vinegar, and mirin, and mix thoroughly. Allow the rice to cool fully before making the sushi.
To make the sushi, use a sushi rolling mat (or clean tea towel) to allow you to press evenly. Lay out a piece of nori, then cover it with sushi rice on roughly 2/3 of the surface, leaving the top inch and 1/2 inch on each side free of rice. (If this is your first time making sushi, cover thinly) Lay out the pieces of tempura in a straight line in the middle of the rice. Using your rolling mat, roll the sushi tightly, starting at the bottom end and finishing at the top end (without rice). Press firmly. Cut the sushi into rounds using a sharpened knife - its easiest if you wet this between each cut.
Serve with tamari, or tempura dipping sauce.
Comments
Post a Comment