Many people associate sushi with raw fish, naturally, as a lot of sushi come with just that. When I first tasted vegan sushi at a restaurant I immediately fell in love with the fresh flavors and crispy texture. It was a real happening and obviously I had to bring this deliciousness to the table at home. My favorite is this recipe with spicy kimchi, which consists of Chinese cabbage that has been fermented for four days. So to make this you have to start, yes you guessed right, at least four days ahead. That is of course if you want the kimchi in there , and you do. Trust me. It is the best. It is also really easy to make, it just needs some time to rest. In addition to the kimchi I use cucumber, red Lollo lettuce and of course avocado, duh. This healthy sushi may take some time including fermenting of the cabbage and the rolling, but in the end it is worth it. Perfect party food. Also the kimchi leftover will keep for a long time when stored in a cool place, and can be used in salads and for your next sushi dinner. This recipe will also be in my upcoming cookbook that is filled with simple and delicious vegan meals. Can’t wait to share it with you! In the meantime you can try out this tasty dinner/lunch and some of the other teasers at Cblends.
SUSHI WITH KIMCHI
vegan, gluten-free, nut free, soy-free, sugar-free
cooked and flavored sushi rice
red Lollo lettuce
500 g Chinese cabbage
water to cover the cabbage
2 tbsp coarse salt
0,5 – 1 cm ginger inn small pieces
1/2 red chili (without seeds)
2 carrots in tiny pieces
4 cm leek, thin slices (white part)
1-2 cloves of garlic
2 tsp cayenne
2 tsp paprika powder
3 tsp agave
1. Chop the cabbage into 20 mm thick slices. Separate the slices and add to a bowl. Sprinkle with salt and add water to cover, put a lid or plate on top. Store in a cool place over night.
2. Add spices, chili, garlic and agave to a small food processor/mini chopper and process well. Wash and drain the cabbage. Mix all the ingredients in a large bowl (use plastic gloves). Fill a large glass jar well with the cabbage mixture. Put a lid on the jar and leave on the kitchen counter for 3 days. Open the lid once to release air before storing the glass in the fridge.
3. Cover a bamboo mat with plastic wrap. Place a nori sheet on the bamboo mat. Spread the rice evenly onto the nori, leave some space on one side to close the roll. Add cucumber, avocado, salad and kimchi. Use the bamboo mat to wrap it. Press lightly down while rolling, for a tight roll. Slice into bite sized pieces. Serve the sushi with classic sides and enjoy for lunch or dinner.