Vegan sushi can be so delicious! who needs raw fish?!
My taste in food is quite explosive! Some even say it’s weird!
I call it creativity! Food is definitely a form of art to me. It has to stimulate my senses. Food is so seductive, I enjoy it before even taking my first bite! The smell, the plating, the texture, the history… All contribute to making it very attractive and delicious!
Don’t get me wrong someday I gulp down food with even thinking about it looks like!
Sushi has always been one of those fascinating food! It so simple but offers so many possibilities!
If there is a sushi god somewhere, I am sure he will banish me if he knows what kind wacky sushi ideas I can come up with!
The beetroot hummus vegan sushi is definitely one of them.Don’t judge until you try!
The trick is alternate pickled ginger with every bite! So good!
As part of my seed cycling routine, I made some hummus. I made way too much this time, so I decided to incorporate the leftover in other stuff!
I was quite pleased with the results!
What to expect?
This vegan sushi recipe is:
Really easy to make
- ⅓ cup beetroot hummus
- 1⅓ cup sushi rice cooked and cooled
- 2 large nori sheets
- 1 medium bell pepper cut lengthwise
- 1 tbs. sesame seeds
- Pickled ginger
- Wasabi ( optional)
- Sushi rolling kit
- Serrated knife
- Lay the bamboo sheet on a flat surface.
- Add one nori sheet on top of it.
- Spread the rice evenly on the nori sheet. Sprinkle with sesame seeds.Take your time doing this.
- Add the hummus on the rice, spread evenly.
- Add the other nori sheet.
- Add the sliced bell pepper on top of the nori.
- Roll tightly, make sure the bamboo sheet stays outside of the roll.
- Cut in rounds about 1½ inch thick.
- Serve with ginger and wasabi
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