Vegan Nigiri with Numami Wakame
A modern take on Japanese classic – full of delicate taste nuances, bursting with nutrients, and vegan. Umami Wakame nigiri are quick and simple to make. It’s a perfect choice for a snack that you can easily pack to go and enjoy this vitamin bomb at any time, anywhere.
- 225g sushi rice
- 1.3 cups water
- 2 tbsp rice vinegar
- 0,75 tbsp sugar
- 0,5 tsp salt
- 2 red bell peppers
Rinse the rice in a strainer to get rid of excess starch until the water runs clear and the grains are clean and pearly.
Drain the rice and set it aside for 10 minutes.
Put the rice into a pot, add the water, cover the pot with a lid, and then gently bring it to a boil.
Once the water starts boiling, lower the heat to medium and let it simmer for 10-15 minutes until the rice has absorbed the liquid and become plump and fluffy.
Take the pot off the heat and let the rice cool down for about 10 minutes.
Dissolve sugar and salt in rice vinegar and slowly pour the mixture over the warm rice. Use a spatula to stir the rice with a cutting motion, while fanning it with a fan, a piece of cardboard (or any other suitable appliance) so that the vinegar evaporates. Remember to treat it gently 😉
Grilled Bell Peppers:
Wash the bell peppers and cut them into several smaller pieces.
Put the pieces on a baking tray skin up and place it under the grill. Alternatively, you can use a torch to scorch the skin. The result should be crispy, smoky skin on top of the soft flesh.
Cover the warm bell peppers with a piece of cling film and let it them for several minutes.
Remove the wrap and slice the skin off the juicy pulp.
Cut the pulp into smaller square pieces to put on the nigiri.
With wet hands, shape the cooled-down sweet-and-sour rice into rectangular nigiri bars.
Put the grilled paprika pieces onto each bar and add some Umami Wakame for a nutrient boost.