Vegan nigiri
Nigiri is a type of sushi that consists of small portions of rice topped with different ingredients. This time I prepared nigiri with vegan salmon and vegan tuna.
Difficulty:
Medium
Preparation time:
15 minutes + 24 hours of resting
Cooking time:
20 minutes
Cost:
Low
Ingredients for about 12 nigiri
- 100 grams of rice for sushi
- 15 grams of apple cider vinegar
For the salmon:
- 180 grams of carrots (about 2)
- 10 tbsp of water
- 4 tbsp of soy sauce
- 1 tbsp of sunflower oil
- 1 tbsp of apple cider vinegar
- 1 tsp of salt
- 1 tsp of pepper
For the tuna:
- 280 grams of tomatoes (about 2)
- 10 tbsp of water
- 4 tbsp of soy sauce
- 1 tbsp of sunflower oil
- 1 tbsp of apple cider vinegar
- 1 tsp of salt
- 1 tsp of pepper
Preparation
Start the day before by preparing the vegan salmon.
Peel the carrots and cook them in boiling water.
While they are getting cooked, prepare the marinade by pouring water, soy sauce, sunflower oil, apple cider vinegar, salt, and pepper into a bowl.
Cut the carrots into thin strips along their lengths.
Immerse the slices in the marinade for 24 hours.
For the vegan tuna, cook the tomatoes in boiling water.
When they are ready, take off the skin of the boiled tomatoes. Cut in quarters and remove the seeds.
Immerse the tomatoes in the marinade for 6 hours.
During this time, cook the rice following the instructions on the package.
When the rice is ready, season it with apple cider vinegar and let it cool.
When the salmon, the tuna, and the rice are ready, shape the rice in small parallelepipeds.
Place a slice of tuna or salmon on each one of them.
Enjoy vegan nigiri with soy sauce.
Vegan nigiri can be stored in the fridge for one day.
