How To Make: Easy Vegan Maki
As we head into the depths of January, we wanted to take a moment to recognise it’s not the easiest month. Whether you’ve embarked on veganuary and are struggling to adapt to a new diet or you’re simply bored with your go-to meals, we’re here to throw a delicious, easy and healthy recipe into the mix with vegan sushi.
Taking the fish out of sushi makes it so much easier to assemble at home and you can make them with pretty much anything you want. The tactile element of assembling maki rolls is fun to do with friends and family, so why not invite some of your favourite people over and throw a sushi party? (It’s January, what else are people doing!?)
Jhenn of The Vegan Ronin, who we interviewed for Issue Three, advises to wet your knife before each cut so the rice doesn’t stick - and the same when handling sticky rice too.
6-8 nori sheets
250g sushi rice
1 block firm smoked tofu
bamboo rolling mat
Wash the rice in cold water then drain. Do this three times then put into a pan and bring to the boil with the lid on. After ten minutes turn the heat off and leave with the lid on for at least 15 minutes.
Cut the carrot, cucumber, avocado and tofu into long, thin strips.
Put the tofu in the oven and bake for 15 minutes on 220-250 degrees. The higher the heat, the crispier it will be.
Place a nori sheet on the bamboo mat (or chopping board) and gently spread a layer of rice onto the nori using a spoon - around 1cm thick is good.
At the end nearest to you, create a dense line of tofu, carrot, avocado and cucumber. Don’t overstuff or it will be difficult to roll.
Sprinkle sesame seeds over everything before rolling. Capture all the loose ingredients in the first fold, then carefully - but tightly - roll into a long maki roll.
Place on a chopping board, wet your knife and cut into 2-3cm rolls. (Be careful not to pinch too tightly as you cut or the ingredients will pop out.)
Transfer to plates and enjoy with soy sauce and wasabi!
If you make them, we’d love to see! Let us know what you put in yours by sharing on Instagram and tagging us @omnommag!