Tiger Roll Sushi

Hi, this recipe is from the Guardian's Feast Magazine Issue No.103 from Saturday 4th January 2020, this is the Gluten-free special issue as well. The sushi was super delicious and actually relatively easy to make as well as the only cooking involved was the rice! All the rest was assembling and it didn't matter too much how long this took/takes you as sushi is eaten cold anyway. According to Meera Sodha, author of the recipe, the sushi isn't actually an authentic Japanese dish and the name tiger comes from the orange spicy mayonnaise stripes that you drizzle on top and the colour of the shallots. In my picture, you can't see the sriracha mayonnaise but trust me it adds such a good flavour to the sushi, you have to try it. Enjoy!!

Dietary Info:

-Dairy-Free

-Gluten-Free

-No Nuts

-Suitable for Vegans

-Suitable for Vegetarians

Prep: 30mins

Cook: 30mins {Mine took a bit longer to assemble as I was quite slow so instead of giving yourself an hour to do everything before a meal, I would suggest an hour and a half, just in case. Plus, if you're done early it will keep fine in the fridge}

Serves: 4 {1 roll each. About 485 calories per roll}

Ingredients:

-300g sushi rice

-3tbsp rice-wine vinegar {I had to use 2tbsp of white-wine vinegar for the rice mixture and for the carrots I used cider vinegar because the white-wine vinegar ran out}

-4tsp caster sugar

-1+1/2tsp fine salt

-1/4 small red cabbage (about 100g), shredded

-1 medium carrot (about 100g), peeled and cut into matchsticks {Matchsticks are really thin carrot sticks}

-1tbsp sriracha

-2tbsp vegan mayonnaise (I {As in the author of the recipe} like Leon's) {I used a normal, non-Vegan mayonnaise}

-4 full sheets of nori

-110g smoked tofu, cut into 1cm long batons

-1 avocado, peeled and cut into 1cm-long batons

-4tbsp crisp fried shallots (shop-brought) {I couldn't find any of these}

Method:

1: Put the rice in a small pan, cover with lukewarm water, then agitate with your hands until the water turns cloudy. Drain and repeat until the water runs clear. Cover with warm water, leave to soak for 5mins, then drain again.

2: Return the rice to the pan and cover with 400ml cold water. Put on the lid, bring to a boil, then turn down the heat to a whisper and cook for 10mins. Turn off the heat and leave to steam, with the lid still on, for 10mins more.
3: Meanwhile, in a small bowl mix 2tbsp of the vinegar with the sugar and a tsp of salt to make the sushi seasoning. Stir this through the cooked rice, then cover again to keep it warm. {Be careful not to stir it through too vigorously as you want the rice to be able to hold its shape when in a roll and by stirring fast, you would break the grains}
4: In a bowl, toss the cabbage and carrot with the last tbsp vinegar and half tsp salt.
5: In a small bowl,mix the srircha and mayonnaise, and set aside.

6: Lay a sheet of greaseproof paper on a worktop. Put a sheet of nori shiny side down on the paper and spread a quarter of the rice on top, leaving a 2cm gap at the top end - this will make the sushi easier to roll. Put a line of cabbage and carrot on top of the rice at the end nearest to you, then lay a line of tofu and avocado in the middle of the rice. Wet the open end of the nori with a little water and, using the paper for support, roll as tightly as possible away from you to create a sealed roll. {I ended up not using the baking paper for support as I got into a pickle with it} Repeat with the remaining nori and filling. {If you have leftover filling , like I did, I served it as a side salad}
7: Cut each roll into 8, then push them back together to recreate a single roll. Put on a platter, drizzle over the sriracha mayo, top with crisp shallots and serve.