Temaki Sushi – Vegan

Time

40 min

SErves

14 pieces

Calories

146 kcal

Carbs

8g

Protein

5g

Fat

10g

Ingredients

For the temaki sushi

  • 130 g quinoa, white – wash thoroughly
  • 2 avocados – peel, remove the stone and mash 100g with a fork; Cut the rest into 14 slices of 1 cm each
  • 2 tbsp rice vinegar
  • Crystal salt and pepper from the mill
  • 7 sheets of nori seaweed – cut in half lengthwise to create 2 rectangles
  • 200 g smoked tofu – cut off the skin; Halve the tofu lengthwise and cut off 1 cm wide sticks at the sides
  • 100 g sushi ginger
  • 30 g radish sprouts
  • 2 tablespoons sesame seeds, white – roast fat-free

Instructions

Quinoa, avocado, smoked tofu, sushi ginger and sprouts are rolled in nori seaweed for this delicious temaki sushi – a great alternative to rice sushi.

Step 1

Cook the quinoa in salted water according to package directions.

Then, if necessary, pour over a sieve, drain and allow to cool for approx. 15 minutes.

Step 2

Then pour into a bowl, add 100 g of mashed avocado and 2 tablespoons of rice vinegar, mix well and season with salt and pepper.

Step 3

Lay the seaweed rectangles horizontally in front of you.

Then distribute approx. 20 g of the quinoa mixture on the left half; leave a border of approx. 1 cm all around.

Step 4

Now place the filling – 1 tofu stick, 1 slice of avocado, 2 slices of sushi ginger and a few radish sprouts and some sesame seeds – diagonally towards the top left corner on the quinoa mixture.

Roll up like a bag from bottom left to top right. Shortly before the end, moisten the corner with a little water and seal it.

Step 5

Place the rolled temaki sushi in a bowl and do the same with the remaining seaweed rectangles.

Step 6

Serve and enjoy the vegan Temaki Sushi immediately.

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