Vegan ‘tuna free’ maki rolls
For smugness levels alone, these delicious sushi morsels are worth the effort. Even better, they taste great too.
Serves: approximately 16 rolls
Cooking time: 40 mins
Preparation time: 10 mins
Ingredients for the rolls
- 1 pot of Seabloom ‘Tuna Free’ Flakes (100g), defrosted
- 150g sushi rice
- 240ml water
- 35ml mirin
- 2-4 nori sheets
- 1/2 a cucumber, washed
- 2-3 cos lettuce leaves, washed
- 3 tbs sesame oil
Ingredients for the dip
- 2 tsp tamari
- 1 tsp balsamic vinegar
- 3 tsp sesame oil
- ½ tsp chilli flakes
- Allow Seabloom ‘Tuna Free’ Flakes to defrost in a small bowl while you prep the other ingredients.
- Wash the rice first until the water runs clear. Combine with the water in a pan, bring to the boil and cook for 10 minutes, then with the lid on, allow the rice to simmer on a very low heat for a further 30 minutes.
- Whilst the rice is cooking prepare the other sushi roll ingredients: first, wash and cut the cucumber into long batons, removing the seeds and watery inside completely.
- Next wash the salad leaves and remove the hard white stalky parts if necessary.
- Finally prep the dipping sauce by combining the ingredients in a separate small bowl and put to one side.
- Once cooked, dress the rice in the mirin and allow it to cool down so it can be handled safely.
- Then, place a nori sheet on your kitchen counter (or sushi rolling mat) with the longest sides horizontal to you.
- Spread (and gently press) some sushi rice evenly over the nori sheet, leaving about 1cm of space at the top edge to allow you to seal and close the maki roll.
- Add the sesame oil to the defrosted Seabloom 'Tuna Free' Flakes and mix well.
- Place some of the Seabloom ‘Tuna Free’ Flakes, cucumber strips and lettuce leaves in a horizontal line across the centre of the rice and roll everything up tightly. Cut into even maki rolls and repeat another 2-3 times until you've used up all the rice. The trick is not to overfill your rolls, as tempting as it may be!
- Cut into even maki rolls and repeat another 2-3 times until you've used up all the rice. The trick is not to overfill your rolls, as tempting as it may be!
To cut your maki cleanly, use a wet knife. And for even lengths, start by cutting the roll in half, then in half again and so on…