Vegan nigri sushi

45 min
Suitable for vegans
Type of dish: Rices, Vegetables
Temperature: Room temperature
Cuisine type: Vegan cuisine, Asian cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Mustard
Mustard
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of molluscs
Traces of molluscs
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Sushi Rice (Sumeshi) 0.062 kg
1.0 g
Small aubergine 0.075 kg
Courgette 0.075 kg
Nori seaweed 1.0 g
See Recipe
Rice for sushi 0.062 kg
Rice vinegar 0.008 l
Sugar 0.003 kg
Table salt 1.24 g
Water 0.062 l
Elaboration
  • First make the rice for the sushi.
  • Cover the rice with slices of zucchini, eggplant or another fried or grilled vegetable of your choice.
  • With wet hands, take a portion of rice without crushing it and wet your index finger in the wasabi dissolved in water.
  • At the same time, take a small fillet of any ingredient previously proposed and spread the wasabi if desired.
  • Place the rice on the fillet using your left hand and with your thumb make a hole in the rice to give it lightness when eating.
  • Turn the Nigiri over and give it its final shape. Eat as soon as possible.
  • Place on top the slices of vegetables that can be held together with a strip of nori seaweed.
Nutritional information (1 portion)
Energy
54.27
kcal
Carbohydrates
11.49
g
Proteins
1.36
g
Lipids
0.22
g
Fiber 0.64 g
Saturates 0.09 g
Monounsaturated fatty acids 0.02 g
Polyunsaturated fatty acids 0.04 g
Cholesterol 0.0 mg
Calcium 5.54 mg
Iron 0.17 mg
Zinc 3.52 mg
Vitamin A 2.38 ug
Vitamin C 3.58 g
Folic acid 3.9 ug
Salt (Sodium) 98.17 mg
Sugars 1.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.