Easy Vegan Sushi with Avocado

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

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

Starter
Side dish
Gluten-free
Vegan

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