Vegan uramaki
Here is a recipe to prepare your own uramaki!
Difficulty:
Medium
Preparation time:
25 minutes
Cooking time:
20 minutes
Cost:
Low
Ingredients for about 20 uramaki
- 100 grams of sushi rice
- 3 sheets of dried seaweed
- 15 grams of apple cider vinegar
- 300 grams of avocado (about 1)
- 300 grams of tempeh
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.
Place a transparent film on a bamboo mat, add a layer of rice on it.
Arrange the nori seaweed over the rice, later add the sliced tempeh and avocado.
Moisten your hands, close the roll and cut it into seven parts.
Repeat the same process for the other rolls.
Serve the uramaki with soy sauce.
The uramaki can be stored in the fridge for three days.
