Brown rice vegetable sushi with salt and lemon edamame beans🌱🍱

Name: Brown rice vegetable sushi with salt and lemon edamame beans🌱🍱
Total time: 3600 s
Yield: 2 people
Cuisine: British
Ingredients: For the sushi; 1 cup brown sushi rice; 2 cups water; 4 sheets nori; 1 good splash of mirin; 1 good splash brown rice vinagar; 1 Avocado; A few sprigs of mint; 1/2 cucumber; 1 shredded carrot; To dip; 3 tablespoons soy sauce; Juice and zest of 1/2 lime; 1/2 inch fresh ginger - minced; pods Fresh edamame; Lemon; Seasalt flakes; To serve:; Seaweed salad; Wasabi

Rachel @rachel

Oxford, England

Inspired by my son, who makes the most delicious sushi for our Saturday night treat! Quite possibly my favourite meal ever 🥰 This is my version, not as good, but still tasty. Such a special meal had to go in #mycookbook

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Ingredients

1 hour

2 people

For the sushi
1 cupbrown sushi rice
2 cupswater
4 sheetsnori
1good splash of mirin
1good splash brown rice vinagar
1Avocado
A fewsprigs of mint
1/2cucumber
1shredded carrot
To dip
3 tablespoonssoy sauce
Juice and zest of 1/2 lime
1/2 inchfresh ginger - minced
podsFresh edamame
Lemon
Seasalt flakes
To serve:
Pickled ginger
Seaweed salad
Wasabi

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Steps

1 hour

1

Wash the brown rice and add double the quantity of water. Bring to the boil, add a lid and reduce heat to a simmer for 35 minutes (or cook according to instructions). Turn off the heat but do not remove the lid for a further 10 minutes.
2

Add the mirin and brown rice vinegar and gently stir through the rice.
3

Place one sheet of nori on a sushi mat. Cover with rice, spread your veggies across the middle abs roll. Cut into slices using a sharp knife. If you wet the knife it makes it easier to cut.
4

Whisk together the marinade ingredients. Prepare the fresh edamame beans by sprinkling with salt and serving with a fresh lemon wedge. Prepare the seaweed salad (I soak the seaweed and add cucumber, sesame oil, soy and sesame seeds. Enjoy with wasabi and Japanese pickles 🥢 🍱

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Cooksnaps

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Rachel @rachel

on November 08, 2020 19:03

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱