Tobiko avocado maki
Vegan sushi roll series
By Jasmin
If you are a sushi lover this recipe series is for you ! I’ve recreated a vegan version of my favourite sushi rolls: spicy tuna California rolls, vegan tobiko avocado maki and crunchy California rolls. All with simple ingredients and an incredible taste !
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*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*
Yield: 8 pieces. Nutritional value 1 piece:
- 34 Kcal
- Protein: 0.4 G
- Carbs: 2.8 G
- Fat: 2.2
Tobiko avocado maki
Yield: 8 pieces, 34 Kcal[proteins: 0.4 g, carbs: 2.8 G, fat: 2.2 G]
Ingredients
For the sushi rice:
- Rice cooked 2 cup
- Rice vinegar 1/2 cup
- Sugar 2 Tbsp
- Salt 2 tsp
For the vegan tobiko:
- Carrot 1 medium.
- Vegan mayo 1 Tbsp.
- Liquid sweetener 1 Tbsp.
- Mustard 1 tsp.
The filling
- Avocado thin slices 1/2 small.
- Cucumber peeled thin slices 6 slices.
Instructions
Making the sushi rice:
- In a saucepan combine rice vinegar, sugar, salt and whisk until dissolved.
- Bring to a boil.
- Take off the stove and set aside to let cool down.
- When the rice is cooked and still hot, pour the vinegar mixture over it.
- Mix to combine and and set aside to let cool down.
Making the vegan tobiko:
- In a food processor blend together: carrot, vegan mayo, liquid sweetener and mustard. You should get a sticky chunky consistency. Set aside until needed.
Making the maki tobiko:
- Get a bowl of cool water
- Lay the bamboo sushi mat.
- Place a nori sheet lenghtwise with the rough side facing up.
- Scoop about 1/2 cup of rice and place it on the nori sheet.
- Submerge your hand in the bowl to wet your hand.
- Spread the rice evenly all over the nori sheet but leave 1 cm uncovered from the top.
- Line up thin slices of avocado and cucumbers horizontally on the near edge of the nori sheet ( as shown in picture).
- Place both thumbs under the bamboo matt while using the other fingers to hold down the filling, roll the matt over one time and press gently with both hand.
- Release and roll over a second time and press gently with your hand.
- Repeat until the nori sheet is completely rolled up by the bamboo matt (as shown in video and pictures).
- Place the sushi roll on a cutting board.
- Wet a sharp knife and; without pressure; cut into 8 pieces.
- Scoop from the vegan Tobiko we made earlier and place it on top of each piece of the Futomaki rolls (as shown in pictures).
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