Carrot Sushi
Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 16 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
16
- 2tablespoons tamari
- 1-2teaspoons wasabi (or to taste)
- 1 sheet nori, cut into long thin strips
- 1 1/2 cup sushi rice
- 2 medium carrots
- 2teaspoons rice wine vinegar
- 1tablespoons sesame seeds, toasted
- 1/3 cup vegan mayonnaise
- 1tablespoons olive oil
Nutrition per serving
480kJ / 115Cal
480 Kilojoules or 115 Calories
6% of daily energy intake*
Protein
1.0grams
Fat
5.1grams
Carbs
7.1grams
Sugars
0.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Line a baking tray with baking paper. Place carrots on tray and brush with oil. Bake for 45 minutes or until softened. Cool. Thinly slice carrots lengthways.
Step 2 of 5
Combine tamari with 1 cup water in a large bowl. Add carrot, cover and refrigerate for at least 1 hour or overnight to marinate.
Step 3 of 5
To make the sushi rice, place rice and 3 cups water in a saucepan over high heat. Bring to the boil, reduce heat to low and simmer for 12 minutes or until water is absorbed. Cover and remove from heat. Stand for 10 minutes to steam. Stir through 3 tsp tamari and 2 tsp rice wine vinegar, and spread over a large baking tray to cool.
Step 4 of 5
Meanwhile, whisk mayonnaise and wasabi in a small bowl. Drain carrot, pat dry with paper towel and reserve marinade.
Step 5 of 5
To assemble, shape 2 tbs rice into rectangles and place on a large tray. Cut carrot to same size as rice. Spoon 1 tsp wasabi mayonnaise over rice and top with a piece of carrot. Dampen nori strips in reserved marinade and wrap around centre of sushi. Repeat to make 15 more pieces. Sprinkle with sesame seeds and serve with remaining wasabi mayonnaise.
Categories
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