Sushi is a fantastic plant-based option and lots of fun to make! It’s a great way to get some seaweed into your diet too. It makes a brilliant starter or main and can be an impressive (and portable) dish to take to dinner parties or events.

Stuff you’ll need:

Sushi rice:

• 1 c sushi rice
• 1 ¼ c water
• ¼ c sushi vinegar
• 1 tbsp sugar

Other stuff:

• 6 sheets of nori seaweed
• 1 carrot, sliced thinly lengthwise
• 1 cucumber, sliced thinly lengthwise
• 1 red pepper, sliced into thin strips
• water

How to make it:

Rice:

1. Rinse the rice until the water runs clear.
2. Put the rice in a large pot and add the water. With the heat on high bring the water to boil. 
3. Turn the heat to low and cover the pot. Let the rice steam for 30 minutes or until it has absorbed all the water. 
4. Gently mix the sugar and sushi vinegar in with the rice.

Sushi:

1. When the rice is warm it’s ready to handle. Begin by laying out one sheet of nori and putting a handful of rice on the half that is closest to you. Spread the rice out evenly to the edges, until it’s about ¼ inch thick. The rice is easier to handle if you wet your hands first.
2. Lay thin strips of cucumber, carrot and red pepper along the middle of the rice (horizontally). You can use more than one piece of each if they are too short, but be careful not to put too much in or your sushi will be difficult to roll.
3. Take the edge of the nori that is closest to you (with the rice on it) and start to roll the sushi away from you so it forms a long cylinder. You can use a bamboo sushi mat for this if you like, but it also works without one. Once at the end of the roll, use a little water to help ‘glue’ the nori to the outside of the roll. 
4. Using a sharp knife, cut your sushi roll into equal pieces (each roll should do about 8). 
5. Assemble on a plate and enjoy!