The New Vegetarian by Alice Hart

Author:Alice Hart
Language: eng
Format: epub
ISBN: 9781473523180
Publisher: Random House

Brown Rice Sushi with Quick-Pickled Ginger

Reckon on this serving two very hungry people, or four as a snack. Either make all four fillings overleaf – each makes enough for one roll or six pieces – or choose two variations and double the quantities, to make life simpler. A note on tamari: I have suggested using it to keep the recipe gluten-free (though check the bottle), but you could just as well use light soy sauce, if gluten isn’t a consideration.

MAKES 24 PIECES

For the quick-pickled ginger

– 2 thumbs of root ginger, peeled and thinly sliced

– 1 slice of raw beetroot (optional: purely for colour)

– 1 tsp sea salt

– 1 tbsp unrefined sugar

– 3 tbsp rice wine vinegar

For the sushi

– 250g brown sushi rice or black short grain rice

– 3 tbsp rice wine vinegar

– 20g unrefined sugar

– pinch of salt

– 4 sheets of nori seaweed, toasted or untoasted

– your chosen filling (see here)

– tamari sauce, wasabi and steamed edamame beans, to serve

To make the quick-pickled ginger, put all the ingredients in a bowl and stir to coat the ginger. Leave at room temperature for 1 hour and drain well before eating. The ginger will keep, chilled, for a couple of weeks or so.

Rinse the rice well, then put it in a large saucepan with 700ml of water and set aside to soak for 1 hour. Place over a medium heat and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 40 minutes until all the water has been absorbed and the rice is tender.

Meanwhile, gently heat the rice vinegar, sugar and salt in a saucepan, stirring until the sugar dissolves. Set aside until the rice is cooked.

Pour the vinegar mixture over the cooked rice, stirring to combine, then spread the rice out on a large plate to cool, fanning occassionally.

Place a sheet of nori, shiny side down, on a rolling mat or a piece of cling film with a short side in front of you. Wet your hands and spread an even, thin layer of rice over three-quarters of the sheet, positioning the uncovered section of nori furthest away from you. This will soften and ‘stick’ the sushi rolls in place. Place the filling (see here for choices) across the centre of the rice in a neat line, then carefully and firmly roll up, using the mat or cling film to help you. Leave in a cool place (do not refrigerate, or the rice will harden) for up to 1 hour until ready to slice.

Wet a sharp knife and slice each sushi roll into 6 pieces. Serve with tamari, wasabi, steamed edamame beans and the quick-pickled ginger.

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