WE LOVE SUSHI! In our house, Japanese food in general is such a special treat for us when we go out, but as we are enjoying the pleasures of creating our own foods at home, with whole ingredients and reducing our intake of animal proteins, my daughter and I decided to try our hands at some Vegan Temake Cones. They turned out to be so delicious and were so beautiful- The vegetables added a nice crunch and the warm brown rice and salty nori wrap helped satisfy all our cravings. I hope this simple recipe will be a hit at your place too.
どうぞめしあがれ (douzo meshiagare) aka. Enjoy your meal!
- 1 cup brown rice (uncooked)
- 2 cups water
- 1 tbsp rice wine vinegar
- 1 package of Nori Wraps
- 1/8 purple cabbage, sliced into long strips
- 1 yellow bell pepper, sliced length wise
- 2 carrots, cut into match sticks
- 1 cucumber, cut into match sticks
- 1 avocado, sliced
- 1 tbsp sesame seeds (for garnish-optional)
On the side:
- wasabi paste
- garlic/chilli sauce
- pickled ginger
- lime slices
- “Braggs” GF Soy seasoning
- On the stove top, add brown rice and water to a pot. Cover with lid and bring to boil. Once boiling rapidly, leaving lid on, lower heat to a gentle simmer and let cook until water has been absorbed completely. Remove from heat and stir in 1 tbsp of rice wine vinegar. Set aside.
- Cut each nori wrap square in half.
- In a single layer, lay nori sheet flat. Place 1 heaping spoonful of cooked rice on middle of left side of the nori sheet. Add a couple pieces of each veggie stick on top of rice, being careful not to over fill.
- Gently roll from end with topping on an angle, creating a cone shape.
- Sweep a light amount of water along the edge to help “stick” the nori together so it stays in the cone shape.
- Repeat until all cones are finished.
- Optional: sprinkle sesame seeds in the opening of the cones for garnish and serve with wasabi, garlic/chilli sauce, pickled ginger, lime, and soy seasoning.