Sushi vegano con salsa de soja

Directions

1. Rinse and cook your rice. Allow the rice to become sticky while maintaining its shape and avoid it becoming too soft. 

2. Mix the rice vinegar, maple syrup, garlic, ginger and the salt in a bowl until well blended.

3. Put the cooked rice into a large bowl and stir in the vinegar sugar mixture until its all combined. Then allow it to cool down.

4. Whilst waiting for it to cool, cut your vegetables of choice, and/or cooked tofu into thin strips.

5. Take a seaweed sheet and place it lengthwise on your bamboo rolling mat. Make sure it is the shiny side down.

6. Fill a shallow bowl with cool water and wet your hands. Take a handful of rice and place it in the centre of the seaweed sheet. Spread the rice evenly, leaving a 3/4 - inch strip of the sheet uncovered on the top.

7. Take your thin strips of mixed vegetables/tofu and place in a line on the near edge of the seaweed sheet. Sprinkle with some sesame seeds.

8. Wet your finger to slightly dampen the edges of the seaweed sheet. Tuck your thumbs under the bamboo mat and hold the ingredients with your fingers. Then roll it up tightly, Squeeze the bamboo mat as you go to make the roll as tight and neat as can be. 

9. Once rolled, put the sushi roll on a cutting board and carefully cut into 8 equal pieces using a sharp knife. Put the knife under cold water before and after cutting so it does not stick to the rice.

10. Sprinkle the sushi rolls with sesame seeds and serve with soy sauce - ENJOY!