Vegan Nigiri Sushi

One of my favourite cuisines is Japanese. Before I became vegan I adored seafood – sushi in particular. So since becoming vegan it has become my personal mission to create tasty seafood recipes. Well seafood like anyway. I’m talking about using vegetables and natural flavouring to create the idea of seafood.

For this appetiser I used a red pepper, which I marinated and wrapped in rice for my take on Nigiri Sushi.

Appetiser

Amount: 4 pieces of nigiri sushi Prep: 4hours Cooking time: 1hour

Ingredients

1 red pepper

2 tsp of vegetable oil

1 nori sheet

2 tsp of soy sauce

1 tsp of caper juice

2 tsp mirin

50g sushi rice

Sesame seeds

Method

Chop one pepper into four pieces then place in a pan to boil, cover in water on a low heat. Boil this for one hour till tender then remove to cool. 

Chop nori sheets into small pieces then create a marinade using them, and the oil, soy sauce, caper juice and 1tsp mirin. Once all ingredients have been combined add the boiled pepper into your mix and marinade in the fridge for 4hours.

Place the rice in a colander and wash under water. This helps to remove surface starch.

Once rinsed place the rice in a pan and cover in water till it sits above the surface. Place the lid on top and boil for at least 25 minutes. Once fluffy and soft rinse the rice again, then add mirin to the rice and stir. Place the rice on a plate and flatten out; cover this with a damp tea towel so the rice doesn’t dry out while cooling.

Once the rice has cooled roll into four small balls and wrap the four peppers around each ball. Use some of the nori sheets to drape over the pepper then sprinkle sesame seeds over as decoration and enjoy.