Easy Vegan Sushi with Avocado

Name: Easy Vegan Sushi with Avocado
Yield: Makes 16–20 pieces
Ingredients: 4–5 sheets of nori seaweed; 2 tsp rice vinegar or wine vinegar; salt and freshly ground black pepper, to taste; 2 tsp caster (superfine) sugar; 1 red (bell) pepper, deseeded and cut into long strips; 300 ml (10½ fl oz/1¼ cups) water; wasabi paste, to taste; 225 g (8 oz/scant 1¼ cups) sushi rice or pudding rice; soy sauce, for dipping; pickled ginger, to taste; toasted sesame seeds, to garnish (optional); 4–5 asparagus spears, cooked and drained; flesh of 1 avocado, cut into long strips

Preparation info

Makes
16–20 pieces

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

I love sushi. It makes a great anytime snack, starter or light meal and looks far more complicated to make than it is. It’s nice served with pickled ginger and some hot wasabi paste, which you can buy ready-made from any large supermarket.

Ingredients

225 g (8 oz/scant 1¼ cups) sushi rice or pudding rice

Side dish
Starter
Vegan
Gluten-free

Method

Place the rice in a saucepan with the water and bring to the boil, uncovered. Cover, reduce the heat and cook for about 12 minutes, or until the water is absorbed and the rice cooked. Allow to cool for a few minutes, then stir in the rice vinegar and sugar. You can use the rice to make the sushi as soon as it’s cool enough to handle.

To make the sushi rolls, place a piece of nori, shiny