

Vegan cabbage sushi roll
A sushi roll wrapped in the sweetness of cabbage. The pink rice gives this vegan sushi an especially elegant look. The avocado and basil sauce is the perfect match.
Preparation
Step 1
150 g rice – 210 ml water – 3 tbsp Kikkoman Seasoning for Sushi Rice (125ml) – 1 beetroot – 35 g tinned sweetcorn – 1 tsp salt
Wash 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.
Add the salt to the water and boil the sweetcorn for 2 minutes. Drain and cut into small pieces.
Step 2
2 large pointed cabbage leaves – 25 g cucumber
Carefully peel the cabbage leaves. Wash them, then cover with cling film and microwave at 650 W for 2 minutes. Cut the cucumber into very small pieces.
Step 3
Mix the beetroot, sweetcorn and cucumber with the vinegar 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
Blend the peeled avocado, basil, Kikkoman Ponzu Lemon and Kikkoman Soy Sauce in a mixer until smooth.
Serve the sushi with the dipping sauce.
Recipe-ID: 1409
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