

Vegan cabbage sushi roll
A sushi roll wrapped in cabbage leaves. Beetroot-pink rice gives this vegan sushi an especially elegant look. The avocado and basil sauce is the perfect match.
Preparation
Step 1
150 g short grain rice – 210 ml water – 3 tbsp Kikkoman Seasoning for Sushi Rice (125ml) – 1 beetroot – 35 g tinned sweetcorn – 1 tsp salt
Rinse the rice 3-4 times and drain in a colander, then place it with the 210 ml water in a saucepan and soak for 20 minutes before cooking. Cook the rice and when it’s still hot mix it with the Kikkoman Seasoning for Sushi Rice to make sushi rice.
Boil the beetroot whole for 20 minutes, then peel and cut into very small pieces and leave to cool. Drain the sweetcorn.
Step 2
2 large pointed cabbage leaves – 25 g cucumber
Carefully separate out the cabbage leaves. Rinse them, then cover with cling film and microwave at 650 W for 2 minutes (make sure your cling film is microwave-safe). Cut the cucumber into very small pieces.
Step 3
Mix the cold beetroot, sweetcorn and cucumber with the vinegared rice. Wipe any excess moisture from the cabbage leaves. Form balls from the mixed sushi rice. Place them in the centre of each cabbage leaf and fold into rolls. Cut the wrapped sushi in half and serve on a plate.
Step 4
1 avocado – 5 g basil – 1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tsp Kikkoman Naturally Brewed Soy Sauce
Puree the peeled avocado, basil, Kikkoman Lemon Ponzu and Kikkoman Soy Sauce in a blender until smooth.
Serve the sushi with the dipping sauce.
If you would like more detailed instructions on how to cook sushi rice, please visit our recipe page: www.kikkoman.co.uk/recipes/detail/sushi-rice
Recipe-ID: 1409
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