• 600g sushi rice
• 750ml water
• 2 packs of sushi nori (10 pieces)
• 12 tablespoons rice vinegar
• 2 tsp salt

Maki

• 2 avocados, ripe
• 1/2 bunch of fresh coriander (optional)
• 1/2 chili pepper
• 1 lime
• 1/2 cucumber
• Salt
• Pepper

Inside-Out

• 2 tins of jackfruit
• 4 cm fresh ginger, grated
• 1 teaspoon paprika powder
• 1 tsp curry paste
• 1/2 tsp cumin powder
• Pepper & salt
• 1x vegan herb cream cheese (e.g. from New Roots)
• 1/2 bunch of fresh coriander or parsley
• Sesame seeds, light or dark

Optional

• Wasabi paste
• pickled ginger
• Soy sauce

1. Cook the sushi rice according to the instructions on the packet. Leave the rice to cool slightly.
2. Rinse the jackfruit under cold water, drain and chop in a cutter. If you don't have a cutter, you can also pluck the jackfruit into small, fine strips by hand. Add the paprika powder, grated ginger, curry paste and cumin powder to the jackfruit and mix well. Heat the oil in a small pan and fry the jackfruit mixture for 8 minutes. Season with salt and pepper and set aside.
3. To make the guacamole, pit the avocados, peel off the skin and place the flesh in a blender jug. Squeeze the juice from a lime and roughly puree together with the avocado. Wash the chili pepper and cut into fine rings. Wash the coriander, pat dry and chop finely. Fold in the chilli pepper and coriander and season the avocado cream with salt and pepper to taste.
4. Wash the cucumber and cut into thin strips, set aside.

Maki sushi

1. Place 1 sheet of nori, matte side up, on the bamboo mat (wrap the mat in cling film). Spread a thin layer of sushi rice evenly over the sheet, leaving 7 cm of the top edge empty.
2. Spread guacamole in the middle of the rice and top with the cucumber strips.
3. Carefully roll the nori with the bamboo mat away from the body, pressing the filling into the center. Moisten the free end with water and seal the roll tightly. Place the roll on a cutting board and cut into 5 equal pieces with a wet, sharp knife. Continue in the same way with the remaining 4 nori sheets.

Inside-Out Sushi

1. Place 1 sheet of nori, matte side up, on the bamboo mat. Spread a thin layer of sushi rice evenly over the sheet, leaving 7 cm of the top edge empty. Sprinkle the rice with sesame seeds. Carefully turn the filled rice nori sheet with sesame seeds so that the rice side is on the bamboo mat.
2. Spread cream cheese on the center of the nori sheet. Spread the jackfruit filling over the cream cheese and top with chopped coriander.
3. Carefully roll the nori with the bamboo mat away from the body, pressing the filling into the center. Moisten the free end with water and seal the roll tightly. Place the roll on a chopping board and cut into 5 equal pieces with a wet, sharp knife. Continue in the same way with the remaining 4 nori sheets.

Arrange the sushi nicely on a plate and serve with soy sauce, wasabi and pickled ginger😊

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Note: There are no limits to your creativity. The sushi can also be filled with other vegetables and herbs (e.g. peppers, spinach leaves, kohlrabi, mango, etc.). For a vegan tuna filling, I can recommend the Vuna highly recommended. It tastes delicious with cream cheese and coriander. For a crispy filling, you can coat smoked tofu or kofu (chickpea-based tofu) with gluten-free breadcrumbs and fry until golden brown.