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Sesame Sushi with Ginger-Tamari Dipping Sauce

Sushi is so flexible, making it perfect for vegans! Wonderful for appetizers, lunch or main course.

  1. 1 cup white/brown sushi rice
  2. 1 Tbsp brown rice vinegar
  3. ½ Tbsp mirin
  4. 4 sheets toasted nori
  5. 1 small carrot, cut into strips
  6. ¼ cucumber, cut into strips
  7. ½ avocado
  8. Handful of watercress
  9. 1/2 pieces of pickled daikon cut into thin strips, or sauerkraut
  10. 1 Tbsp black or brown toasted sesame seeds
  11. 1/2 tsp Umeboshi paste or a tiny piece of Umeboshi plum (chopped finely)
  12. Ginger-Tamari Dipping Sauce:
  13. 2 Tbsp tamari or shoyu (soy sauce)
  14. 2 Tbsp water
  15. ¼ tsp grated fresh ginger
  16. (Mix ingredients together and place in individual serving bowls)

  • Cook the rice and allow it to cool to room temperature, or use left over rice.

  • Place the rice in a large bowl and drizzle it with the brown rice vinegar and mirin, gently mix.
  • Lay a nori sheet shiny side down on the sushi mat.
  • Spread ¼ cup of rice over the nori using the rice paddle or your hands dipped in water, leaving ¼ bare on top edge.
  • Sprinkle ¼ of the sesame seeds over the rice
  • Make a canal with the rice paddle (or wooden spoon/hands) across the middle of the rice-covered nori sheet.
  • Place some carrot, cucumber avocado, watercress and daikon< or sauerkraut in neat lines across canal.
  • Add a thin line of Umeboshi paste across the vegetables
  • Starting with the end nearest to you, roll the sushi, making sure the filling is contained in the middle of the roll.
  • Unroll the mat, moisten the top edge of the sheet, and roll until the nori is sealed.
  • Cut the sushi into halves, and then quarters, using a slant or straight cut.
  • Dip your knife into a bowl of water mixed with some vinegar after each cut for easier cutting.
  • Serve with Ginger-Tamari Dipping Sauce.

Sauce:

Mix ingredients together and place in individual serving bowls.

 

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