Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Vegetarian Sushi served with Rasam :-)

There’s no doubt that veg sushi is aesthetically pleasing to the eye but somehow I felt that it lacked in the taste department.  For a while I played around with combination in my head and Kaa Boom!!! What a marriage…Highly recommended 

Veg Sushi & Rasam By Videhi Sivurusan

Preparation:  15 minutes

Cooking time:  25-30 minutes for rice.

Serves 8-10

2 cups (500ml) sushi rice

4 cups water

2 tbsp (30ml) rice vinegar

4 Nori sheets (seaweed)

1 small carrot julienned

1 small red pepper julienned

1 extra small red cabbage julienned

1 avocado julienned

¼ cucumber julienned

Sesame seeds for garnish

1 grass mat for rolling sushi

Piece cling wrap for rolling sushi

Let’s get this sushi rolling:-) 

  • Boil rice as per instruction of pack. While rice is boiling, wash and julienne all vegetable.
  • Add rice vinegar to cooked rice and allow to cool
  • Place nori sheets shiny side on grass mat.
  • Pat rice onto nori sheet about 1cm thick. Start and end 2 cm away from top and bottom edges.    Wet hands to prevent rice from sticking.
  • Layer vegetable as desired.
  • Roll up like a swiss roll.
  • Roll onto sesame seeds
  • Use a sharp knife and slice into 8 pieces.
  • Alternatively place cling wrap onto grass mat and pat rice onto it.
  • Place nori sheet onto rice
  • Layer vegetable as desired and roll and slice

Serve with soy dip, pickled ginger and wasabi or rasam

Method for rasam

Let’s Cook 🙂 

  1. Soak the tamarind in 1 cup water for 10 minutes. Remove seeds and pulp – keep aside.
  2. Dry Roast and pound all rasam powder ingredients.
  3. Heat oil in a pot. Toss in onions and fry until golden brown. Add garlic and fry for 30 seconds.
  4. Throw in tomatoes and cook for a few seconds. Add salt as required.
  5. Add rasam powder, give it a good stir.
  6. Add tamarind extract and balance of water. Bring to a boil and then let it simmer to 20-25 minutes. Turn off heat.
  7. To temper – In a separate pan, heat oil and ghee, toss in mustard seeds and curry leaves. Seeds should pop and leaves should splatter.  Add asafoetida and chillies.  Pour into rasam.
  8. Add in fresh coriander leaves
    • Serve with hot rice, or vegetarian sushi
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This entry was posted on May 28, 2015 by in Vegetarian.
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