Ingredients for 4 rolls:
To roll:
- 4 sheets of nori seaweed
For the rice:
- 200 g sushi rice, or round grain or jasmine rice
- 200 g of water
- Himalayan salt
- a pinch of Mill & Folks Eritvia MAX (0.5-1 g)
- 1 tablespoon of rice vinegar (11 g)
For the filling:
- 30 g Mill & Folks pea protein cube
- 100 g of hot water
- 3 g salt-free seasoning
- Himalayan salt, garlic powder, ground black pepper, chili flakes, ginger powder
- bell peppers with red and green flesh (160 g)
For the dip:
- coconut amino
Preparation:
Wash the rice under running water and cook it until soft in a double amount of water under a slightly open lid, then cover it completely for 10 minutes. When it has cooled down, mix it with the other ingredients.
For the filling, cut the peppers into thin strips. Mix the pea protein granules with hot water and spices and cover for 10 minutes.
Place the sheet on a bamboo grid with the shiny side down, spread the rice over it, pile the filling on top and roll it up. The end of the seaweed is wet so that the roll sticks together. One roll made 12 slices. There were 48 slices in total.
@millandfolks Vegan sushi with pea protein cubes 🥰 #millandfolks #sushi #veganrecipes #healthy ♬ Cooking Class - FASSounds
