Japanese cuisine never ceases to amaze with its combination of flavors and textures. In addition, it is very easy to make very nutritious vegan versions.
Nigiri are one of the most well-known variants of sushi.
These are portions of rice molded by hand and covered with a delicacy that, in our case, will be different vegetables.
VEGAN CARROT, BEETROOT AND DAIKON NIGIRIS RECIPE
The base of our nigiris is a mixture, equal parts rice and quinoa.
And to give a touch of flavor and color, we will use daikon turnip, beetroot and carrot.
Ingredients
- 150 g quinoa
- 150 g sushi rice
- 500 g mineral water
- 1 daikon turnip
- 1 beetroot
- 1 carrot
- Apple cider vinegar
- 10 g dried seaweed
- Wasabi pasta
- Salt, fine and fat
For the ponzu sauce:
- Tamari
- Rice vinegar
- Lime juice and peel
- Tangerine juice and peel
- Turmeric powder
Preparation
- The base: soak the quinoa for 20 minutes. Wash it well and so does the rice. Place the quinoa and rice grains in a pot of salted water. Bring to a boil and simmer 12 minutes or until completely dry. Let it sit another 5 years off the heat. Then, spread on a tray to break up the cooking and season with salt and pepper. Pre-order it.
- The filling: Finely slice the daikon turnip and leave it to pickle in the apple cider vinegar with a little salt. Place the beetroot on a baking tray and coat with coarse salt. Bake at 200°C for about 30-40 minutes. Then, peel and slice it like turnip. Pre-order it. Slice the carrot and soak it in the seaweed to absorb the taste of the sea.
- The sauce: mix all the ingredients to your liking.
- Assembling: With damp hands, place a spoonful of rice and quinoa in your palm. With the thumb of your free hand, shape it into a triangle as you move the contents, pressing on their different faces. Once formed, with your thumb and index finger, press on the two ends. Repeat like this until you have all your nigiris assembled.
- Serve: place on each of the nigiris dots of wasabi and finish by placing the different vegetables on top, with the three colors alternating. Serve with ponzu sauce for dipping.
