I have created this recipe from my infinite love for the “sushi train”. An obsession that kept me away from sushi places after going vegan. As I can’t live without sushi – believe me – I decided to work on a recipe that would take me back to that food paradise, but without the cruelty.I hope you find it as yummy as my family and I do!
Vegan Tariaki Sushi
1 brown onion
2 garlic cloves
3 tsp sesame oil
300g grated organic tofu
2 carrots cut into julienne strips
3 tbsp tariaki sauce
6 seaweed wraps
2 cups of sushi rice
4 tbsp mirin sauce
Add 2 cups of sushi rice to a pan with 5 cups of water. Bring it to boil, then reduce to the lowest heat and cover with a lid. Leave it for 20 minutes and check. The consistency should be thick and sticky, the rice should be soft. If not, cook it for a few more minutes.
Once the rice is cooked, add the mirin and stir well. Leave it for 5 minutes to cool down slightly.
While the rice is cooking, you can start the filling preparation. Cut the brown onion into 1cm slices. Chop the garlic and grate the tofu. Heat a frying pan on high heat and add the sesame oil. Add the prepared ingredients to the pan when the oil is hot. Cook while stirring until the mixture becomes brown and the onions become soft. Add the tariaki sauce and stir. When it’s all mixed, put to the side to cool.
For the eggplant, warm the oven on 200C. Slice circles all across the eggplant – not thicker then you finger. Brush each side of the eggplant with oil and season well. Place it into the oven and bake it for 15 minutes. Check if the eggplant is soft, if not place it back to the oven and check again after 5 minutes.
Now that you have all you ingredients, get your seaweed wraps and lay one by one on a cutting board (I use a wooden one, so it does not stick when wet). Spread the rice in the wrap evenly and in tiny layers. Try not reach the end of the wrap with the rice, leaving a centimeter clear as you will use this space to brush a little water in the wrap to make it stick when rolling it.
Spread rice and then avocado, tariaki tofu, a slice of the roast eggplant, some crunchy carrot sticks, and start rolling.