Showing posts with label Avocado. Show all posts
Showing posts with label Avocado. Show all posts

Avocado, Cucumber, Carrot Sushi | Vegan Maki Roll [Video Recipe]

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Vegan Maki Sushi Roll made by rolling avocados, cucumber and carrots in sushi rice and Nori sheets.

Avocado, cucumber, carrot vegan maki sushi roll


Remember here, I spoke of Gee going to Malaysia and shopping in super markets? It paid off, a second time!! It is she who bought me the Nori Sheets and the Sushi Rice all the way from a Japanese store in KL. (You can buy them in Gourmet stores in Bangalore or buy them online).

Well, she looves sushi. And this time she got to eat them sitting at home in her pajamas without worrying if they are really vegetarian. Win-win! I always knew of sushi as a raw fish dish. But the first time I heard of a vegan one was when I was in California and my friend wanted to make me try some. I did not get the chance to try there, but I did try it the first chance I got once I was back in Bangalore and the love affair has continued since. Every single time I see a vegan sushi on the menu, I order it. This was my first time making it at home, but it definitely won't be the last.

Avocado, cucumber, carrot vegan maki sushi roll


Avocado, cucumber, carrot vegan maki sushi roll

Making sushi is really not that difficult, if you have the correct variety of rice. A lot of recipes online say you can use quinoa or brown rice or some other variety of rice. While I'm sure you can work with them if you are a pro at sushi making. For an amateur, sushi rice works best. This rice is very different from the other varieties of rice in my pantry. It is sticky, yet the grains hold their shape. Any Indian rice when cooked to become sticky, will turn mushy and become paste like. And that is definitely a no-no for sushi making. You want to be able to identify the grains, yet have them stick to each other. I was scared when I rolled my first roll, but the rice made it impossible for me to mess it up. So say what you may, according to me it is the rice that is the hero of the sushi. Making the rice is simple, you cook it as per instructions on the packet. Then spread it out in a large bowl or plate and mix in the vinegar, sugar and salt while smashing the rice a little. Adjust the vinegar, sugar and salt to your taste.

Once your rice is ready, you can fill your rolls up with basically anything. Keep it fresh and simple. I filled my rolls with avocado, cucumber and carrots. And for a few, I threw in some sauteed mushrooms as well. The flavor of a sushi comes majorly from the rice and the nori sheets. Nori sheets give the sushi a mild fishy umami flavor. 

Serve sushi with a good quality Soy Sauce, Pickled Ginger and Wasabi paste.

Note: Sushi is usually rolled with a bamboo mat, but the technique is achievable with a kitchen towel and a plastic wrap. Watch the video for more details!

Avocado, cucumber, carrot vegan maki sushi roll

Avocado, cucumber, carrot vegan maki sushi roll

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

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Avocado Cucumber Carrot Maki Sushi Roll

Avocado, cucumber, carrot vegan maki sushi roll
Vegan Maki Sushi Roll made by rolling avocados, cucumber and carrots in sushi rice and Nori sheets.
Recipe Type:  Appetizer
Cuisine:            Japanese
Prep Time:     30 minutes
Cook time:     20 minutes
Yield:                Serves 3-4. Makes 27-30 individual rolls.

Ingredients:


3 Nori Sheets
1 cup uncooked Sushi Rice
2 cups Water
2 Tbsp Vinegar
1.5 tsp Sugar or Jaggery
0.5 tsp Salt
0.5 Avocado
1 Cucumber
1 Carrot
Wasabi paste to serve
Soy sauce to serve

Method:


Making the Sushi Rice:


1. Wash and cook the rice as per instructions on the packet. I rinsed the rice once and pressure cooked it with 2 cups of water for 10 minutes on low-medium heat.
2. Once the rice is cooked, remove it into a large steel or wooden bowl or plate.
Heat the vinegar in a small pan, add the sugar and salt. Once the sugar has dissolved, remove from heat.
3. Add the vinegar to the rice and with a wooden spoon, mix it well. The rice should be sticky, yet retain the grain structure. Allow it to cool.


Making the Avocado Cucumber Carrot Maki Sushi Roll:


4. Slice the avocado and julienne the cucumber and carrot.
5. Take a kitchen towel and spread a plastic sheet on it. I used a clean plastic packet in which I had purchased rice. I cut it into a rectangle and laid it on top of the kitchen towel.
6. Place the nori sheet, shiny side down on the plastic sheet.
7. Take 1/3rd of the rice and place it on the nori sheet. Wet your hands and spread the rice until it covers the nori sheet. Layer it as evenly as you can. It doesn't have to be perfectly even, the rolling later will ensure it spreads evenly.
8. On one edge, place 1/3rd of the cucumber, carrot and avocado.
9. Gently roll the nori sheet until the vegetables are covered. Use the kitchen towel now to compress the vegetables.
10. Continue rolling until the full nori sheet is rolled up.
11. Using the kitchen towel, compress the roll. Turn and compress again.
12. With a sharp wet knife slice the roll into individual maki rolls. Wet the knife between each slice. Do not apply pressure while slicing, make gentle to and fro motions. The roll should be sliced in 2-3 knife movements.
13. Serve with pickled ginger, soy sauce and wasabi paste.


Avocado, cucumber, carrot vegan maki sushi roll


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Breakfast Bruschetta Duo - Tomato & Onion and Avocado & Olives

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Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

Saturday.... Finally... What is your PERFECT Saturday?? Leave me a comment...

Mine is waking up late, a hearty breakfast, a good cup of ginger tea and the morning paper. 

I got all of that today with these Breakfast Bruschetta Duo. Soooo PERFECT....

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

I like to keep breakfasts as simple as possible. Usually, breakfast is my simplest meal of the day. On weekdays, I snooze and snooze my alarm until I have to wake up ( Don't you just love the SNOOZE button? ) and then there is a whirlwind in the house as I rush around to get ready to go to work. I definitely don't have time for a fancy breakfast. So something quick that I can whip up is the solution. 

I make BreakFEAST only on weekends. But after an extremely hectic week, I really did not fancy any more hard work on Saturday!!! So today was the day to keep it simple yet hearty and TASTY.

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

I woke up at 9 and bam! it's 9.30 and I was plonked on the bean bag in front of the TV watching the latest season of MasterChef and eating my oh-so-easy-yet-delicious Breakfast Bruschetta Duo. Don't they look AMAZING?? 

I love love LOVE colorful food. Makes me wanna eat it immediately. I had to control my urge, until I could finish taking photos. The idea of Breakfast Bruschetta Duo is inspired from the Goddess of TV cooking - Nigella. I did not follow her exact recipe though, I changed the topping to my liking.

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

I could have these Bruschetta for lunch, snacks, tea and dinner... I could pretty much have them all day long. I cannot get enough of them. So FRESH and so EASY. All I had to do was find the freshest sourdough bread in the supermarket yesterday. And today morning, all I did was chop chop chop as Raj made ginger tea for us. And then just toast the bread, top with the chopped veggies, sprinkle salt and pepper... a drizzle of some extra virgin Olive Oil and we're DONE.

I don't know anything that could be easier than that and look that GOOD. Do you?

I used a sourdough loaf. I've made these before using Baguette. They taste just as good with regular bread. Use what you have and it'll still taste just as delicious. 

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

The first Bruschetta is topped with chopped fresh tomato, red onion and coriander, while the second one is topped with sliced avocado, green olives and fresh mint leaves. I also made a third kind - the Tomato and Avocado one. But they were eaten before I could get a single photo. You see, it started out as may be 3 bruschettas per person. Then Raj saw them and I saw them and both were tempted, so we were like let's just make it even so we both get 2 of both. By the time we were done with 3, we wanted MORE.... So he was on toasting bread duty, while I went to chopping. And we had a third variety. 

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

That's the best thing about these Breakfast Bruschettas, you can mix and match the toppings. Put what you love. Someday, when I have all the time in the world, I'm gonna make my other favorite bruschetta - the caramelized onion and mushroom one... yummmm.... Until then, back to the simple life.

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich



Breakfast Bruschetta Duo - Tomato & Onion and Avocado & Olives


Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich
A duo of bruschettas perfect for breakfast - one topped with tomato and onion and the other with avocado and olives. 

Recipe Type:  Breakfast
Cuisine:         International
Prep Time:    20 minutes
Cook time:     5 minutes
Yield:             8 Bruschettas

Ingredients:


1 Sourdough loaf or Baguette
1 large Tomato
1 red Onion
A handful of fresh Coriander leaves
1/2 Avocado
8-10 green Olives
A handful of fresh Mint leaves
2 Tbsp of extra virgin Olive Oil
Salt
Freshly cracked Pepper
Lime

Method:


Slice the bread into thick slices.
Toast them on a griddle or tava for 3-4 mins. Remove onto a plate.
In the meanwhile, finely chop the tomato, red onion and coriander leaves and mix well.
Slice the avocado and the green olives.
Top half the slices with the tomato mix and half with the avocado and olives one. Add Mint to the avocado and olive bruschetta.
Sprinkle salt and pepper.
Drizzle the olive oil. Squeeze lime on the bruschetta.
Serve immediately.



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