Vegan sushi with moringa
Preparation time: 30-45 min
People: For 14-16 sushi pieces
Shelf life: 1 day in the fridge
150g sushi rice
80g sushi vinegar
2 nori sheets
1 bell bell pepper
10g olive oil
8g sushi vinegar
Pinch of salt and pepper
75g sweet soy sauce
75g salted soy sauce
50g sushi vinegar
Juice and zest of 1 lime
1 clove of garlic
1 dl olive oil
1 pinch of cayenne pepper (piment d'espelette)
Cook the rice in water over low heat. Let the rice absorb the water. Turn off the heat. While the rice is still warm, marinate the sushi rice with the sushi vinegar. Allow the rice to absorb the sushi vinegar. Add the moringa and mix gently. Allow the rice to cool.
Marinate the spinach with olive oil, sushi vinegar, salt and pepper.
Make the Boemboe Bali Sauce by blending all ingredients vigorously with a hand blender.
Use a sushi roll mat and place the norivel on top. Spread the cooled rice on the norivel. Leave 0.5 cm free at the bottom and top of the norivel to easily close the sushi roll. (Optional: Burn the bell bell pepper. Marinate the finely chopped cucumber.) Cut the bell bell pepper and cucumber into fine strips. Place the bell bell pepper, cucumber and marinated spinach in ⅓ of the sushi roll and roll up tightly.
Using a thin sharp knife, cut the roll into 7-8 slices. Serve with boemboe bali sauce.
Enjoy sushi with a boost in moringa nutrients !