Vegan Sushi Party

Enjoy this Saturday Vegan Sushi party to celebrate the Summer!

2 different vegan sushi rolls and a spicy salad to spend a funny afternoon with your friends. Ideal for your deck or a picnic in the park.

P1040131

VEGAN CALIFORNIA ROLL

INGREDIENTS:

  • 150 g cooked sushi rice
  • 2 tbs rice vinegar
  • 2 sushi nori
  • 1 small cucumber
  • 1 medium carrot
  • 1 avocado
  • 1inch of fresh ginger
  • Gluten free soy sauce

THE ART:

Cut the carrots and the cucumber in small strips (julienne).

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Turn the sheet of nori over so that the rice side is down. Place half of the cucumber, avocado and carrot in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.

Repeat a second time with the rest of the ingredients. Cut every roll in 6 pieces.

Zest the ginger into a small bowl of gluten free soy sauce to delight your sushi.

P1040130

VEGAN FRESH SPRING ROLL

INGREDIENTS:

  • 1 bunch Baby spinach
  • 3 round rice paper wrappers
  • 1 avocado
  • 1 large cucumber
  • 2 medium carrots
  • 10 mint leaves
  • Gluten free soy sauce

THE ART:

Cut the carrots and the cucumber in small strips (julienne). Wash the spinach and the mint and dry before dispose them in equal parts in the lower half of the 3 round rice paper wrappers. Add in the middle the carrots, the cucumber and small cubes of avocado.

Roll the wraps and close the upper part using warm water. Once close and dried, cut with a sushi knife.

P1040127

SPICY QUINOA SPINACH SALAD

INGREDIENTS:

  • 1 bunch Baby spinach
  • 1 bunch Organic kale
  • 200g cubes of Organic tofu
  • 100g Broccoli
  • 1 small Raw beets
  • 2 medium Carrots
  • 50g Quinoa
  • 50g Sprouts
  • 5 leaves Basil
  • 1 tbs Dried chiles
  • Vinaigrette (extra-virgin olive oil + balsamic vinegar + salt)

THE ART:

In a small bowl mix the dried chiles with the vinaigrette and leave it marinate.

In a pan cover the quinoa with 1 inch of water and cook for 12 to 15 minutes with a pinch of salt. Drain it.

Cut in small pieces (julienne) the beets and the carrots (easy if you have a vegetable cutting machine).

Wash all the greens and dry them before cutting in small pieces.

Mix all the ingredients together in a nice bowl and add the spicy vinaigrette.

P1040124

Recipe by YALAkitchen

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