Vegan Soy Temaki
Ingredients (for 4 persons)
- 60 g Soy Flakes
- 60 g sushi or basmati rice
- 4 sheets of nori seaweed
- 2 tablespoons of mustard seeds
- 1 avocado
- 1-2 cucumbers
- 1 cm fresh ginger
- Apple cider vinegar/soy sauce
- Teriyaki sauce/wasabi paste
Preparation
- Rehydrate the soy flakes in lukewarm water for 5-10 minutes. Once ready, squeeze them well to remove all the excess water.
- Meanwhile, cook the rice without rinsing it, and add a piece of ginger, salt, and a teaspoon of apple cider vinegar.
- Peel and cut the cucumber and avocado into sticks (about 8-10 cm long).
- Heat a pan with a bit of organic sesame oil, add the mustard seeds, and when they begin to toast, add the soy flakes and sauté for a few minutes.
- Lay the nori sheet on one side, add the cooled rice, soy flakes, two sticks of cucumber and avocado, and season with wasabi paste and a drizzle of soy sauce to taste.
- Roll everything into cones and serve your vegan temaki.