Vegan cabbage sushi roll
Vegan cabbage sushi roll

Vegan cabbage sushi roll

Total time60 mins
35 minspreparation time
25 minscooking time

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. 

Ingredients

2 portion(s)
150 g
short grain rice
210 ml
water
1 
beetroot
35 g
tinned sweetcorn
1 tsp
salt
2 
large pointed cabbage leaves
25 g
cucumber
1 
avocado
5 g
basil
Nutritional facts (per portion):2552 kJ / 609 kcal
25 gFat
12.5 gProtein
79 gCarbohydrates

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 - Lemon1 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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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.

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.

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.

1 avocado – 5 g basil – 1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon1 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. 

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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