Super Sushi Vegan and Gluten free
Seaweed Nori is rich in protein since 100 grams of Nori contains between 30 grams to 50 grams of protein; Nori also helps lower your cholesterol and boold pressure because it is rich in Omega 3 fatty acids; Nori is rich in dietery fiber since 33% of its content is fiber helping with constipation problems. Nori is high in iron, calcium, magnesium heping your bones!
Ingredients for the Sushi Vegan
2 cups of quinoa
2 cups of whole grain rice
4 tablespoons (ts) of rice vinegar
A pinch of salt
One soup spoon of rice syrup
One package of 25 grams of Seaweed Nori
4 cooked carrots cut in thin slices
1 fresh cucumber
One avocado cut in small peaces
A hand of balck olives with no seed
Half a cup of Sesamo seeds
2 table spoons of chia seeds and linen seeds
2 table spoons of pumpkin seeds and hemp seeds
Non vegan option to fill up sushi is to roast in the oven one kilo of Bass fish with lime and salt. Take out the bones and cut in small peaces.
Ingredients for the Sushi sauces
Sauce A: 2 table spoonsof penut butter or tahini, one desert spoon of mustard and one coffe spoon of Umeboshi, and olive oil until the texture becomes liquid paste. Mix all in a mixer.
Sauce B : Tofunesa ( 1 piece of tofu pre-cooked for 20 minuts), 2 table spoons of rice miso, half a gralic clove, 1 table spoon of rice vinegar, 1 desert spoon of concentrated apple juice, a pintch of Umeboshi (pickled plums) and olive oil.
Sauce C: Regular mayonaise with lime.
1-Cooking Quinoa and Brown rice: Boil 2 cups of rice with 2 cups ½ of water for around 40 minutes at mediun fire. Cook the 2 cups of wuinoa with 2 cups of water for around 25 minutes at medium fire.
2- Prepararing the mix that will make the cereal stick together: Mix 4 table spoons of riece vinegar, a pintch of salt and a table spoon of rice syrup. Let it rest for 30 minutes.
3- Mix the quinoa and the brown rice; Usually ½ a cup of cereal per seaweed Nori which comes to be 2 desert sppons of quinoa and 2 desert spoons of rice.
4- Place the quinoa and th erice in a plate and put the liquid that makes the cereal stick together. Be carefull to not wet it too much because later it can break the seaweed Nori.
5- Prepare the seaweed Nori toasting its crisp side with candle light. Keep the candleaway about 5 cm and be carefull to not burn it. You will know it is already toasted once the color becomes a lighter green and it is a bit firmer.
1-Extend the sushi bambu mat making sure the strips of the mat are horizontal to you.
2-Place the seaweed Nori on top of the bamboo mat.
3-Extend a small porcion of the mixed cereal on top of the Nori, leaving 4 finger empty on the top side and 2 finger empty on the botton side.
4-Put the sauce and igredients of your choice on top of the cereal. It must follow a line that goes from left to right with a width of 2 cm approximately.
5-Begin to roll the Nori from the bottom with the bambu mat, making sure you are grabbing the ingredients and putting light pressure on the Nori as you roll it up. Don’t roll up the bambu mat just use it to put the light pressure as you twist up the Nori.
6-When it is almost all rooled up except the last 4 fingers of the top that are empty, wet the Nori with a bit of water and finifh rolling it up so it will glue together.
7-Cut into pieces with a sharp knife. I use the bread knife in my house. First cut it in half and then keep cutting from the inside out. It is important to follow these instructions so the sushi doesn’t break.
Place all your sushis in beautiful trays and decorate it with edible flowers and the seeds you used in the filling! Place the extra sauces on the side making it colorful and desirable!