So this is the first edition of ‘Is Simo Vegan Yet?’ …and also the last.
I’d planned to tempt my long suffering friend and flatmate, Simo, to the dirty vegan side by attacking him with my culinary creations.
However, before I had the chance to write my first update, he only went and became a bloody vegan! 👏 🎉👏 🎉👏
He’s been veggie for 15+ years 👴🏻 When I first asked him whether he’d go vegan, he said that his biggest hurdles would be the cooking (which he hates doing) and the lack of croissants.
Since then, many many more convenient and tasty vegan foods have appeared in supermarkets – he mainly attributes his next level switch to the glorious Linda McCartney range and Jus Rol ready-to-bake croissants (the little game changers).
When Simo does put on his chef hat, however, it’s a special treat not to be missed and these little health sushi rolls are one of his signatures. 👌
You will need:
300g Brown Rice
1 x Pack Nori Sushi Sheets
2 x Avocados, Peeled and De-stoned
1 x 400g Can Chickpeas, Drained
1 x Lemon
1 Tsp Wasabi Paste (Adjust to suit spice tolerance levels!)
1 x Cucumber
1 x Large Carrot, Peeled
1 x Red Pepper
2 Tbsp Rice Wine Vinegar
- Cook your rice as per instructions on the pack. Set aside to cool.
- Put the avocado, chickpeas, wasabi and the juice of one lemon into a blender. Blend until you have a nice paste.
- Cut your cucumber, carrot and pepper into long thin julienne strips.
- When your rice is cool, add the rice wine vinegar and mix well.
- It’s time to roll! Since it’s a bit of a nightmare to explain, and I’m an arty one, I made this handy little infographic…
- Place a sushi sheet onto a flat surface (Pic 1). Spread on a thin layer of the avo and chickpea paste (Pic 2) leaving a 2cm gap at the top edge.
- Top with a thin layer of rice (Pic 3) – just enough to cover the spread.
- Arrange a line of carrot/cucumber/pepper strips (or a mix of all three if you want to go wild!) about 3cm from the bottom edge (Pic 4).
- Carefully fold the bottom edge of the sushi sheet over the strips (Pic 5).
- Tuck the sushi sheet under the veg strips (Pic 6) then continue to roll tightly. When you get to the 2cm border at the end, dampen with water to seal.
- Using a super sharp knife, cut into 3cm thick discs.
- Repeat until you have a small sushi army!