Vegan hosomaki
Here is a recipe for making vegan hosomaki with three different fillings!
Difficulty:
Medium
Preparation time:
25 minutes
Cooking time:
20 minutes
Cost:
Low
Ingredients for about 20 hosomaki
- 100 grams of sushi rice
- 3 sheets of dried seaweed
- 15 grams of apple cider vinegar
- 70 grams avocado (about ΒΌ)
- 70 grams of tempeh
- 70 grams vegan tuna (here's how to make it at home)
- 4 tbsp of vegan spreadable cheese (recipe coming out soon!)
- 100 grams of carrot (about 1)
- 100 grams of cucumber (about 1)
Preparation
First, cook the sushi rice following the instructions on the package. When the rice is cooked, season it with apple cider vinegar and let it cool.
Arrange nori seaweed on a bamboo mat, add a layer of rice on the seaweed leaving an inch free on one side.
Arrange sliced tempeh and vegan tuna.
Moisten your hands, close the roll and cut it into six or seven parts.
Repeat the same process, this time diversifying the ingredients, one roll with tempeh, spreadable cheese and avocado and the other with carrots, cucumber and spreadable cheese.
Serve the vegan hosomaki with soy sauce.
The hosomaki can be stored in the fridge for three days.
