Miso Roasted Sushi [Low FODMAP | vegan

Sushi is one of those dishes that seems easier to buy than make from scratch, and I mean who has time to be making sushi?! But, if you find yourself at a loose end and want to make something that looks impressive and tastes delicious then keep reading! I’m not going to lie it can be a little tricky to perfect your rolling technique but after a little practise (and a study of some YouTube videos) it’s pretty straight forward, and I don’t even have a bamboo mat!

I’m certain that I’ve talked before about my love of miso. If you’ve not come across it before I’m going to suggest you open up to adding it to your shopping list – you’ll not regret it! It’s used in Japanese cuisine, and adds a delicious umami taste to food. It is made by fermenting soybeans with salt, sometimes with rice or barley. I buy the brown rice variety and you can find it in a jar in the asian foods section, where you’ll also find the sushi rice and nori sheets you’ll need for this recipe, but if you’re new to miso, the white version has a much gentler taste.

Make this for dinner, and any leftovers you’ve got a great lunch for work – people had some serious food envy when I opened up my lunchbox! 😉

Miso Roasted Sushi

April 22, 2018

Servings: 2

Print This

By: Veronica

Ingredients

200g sushi rice
4 nori sheets
1/2 block of firm tofu
2 x carrots
1 tbsp mirin
2 tbsp brown rice miso
A thumb sized piece of ginger (grated)
1 tsp maple syrup
quarter of cucumber cut into batons
Handful of coriander leaves
Tamari for dipping

Directions

Step 1 Cook the rice as per the packet instructions.
Step 2 Mix together the miso, ginger and maple syrup in a small bowl.
Step 3 Slice the tofu into strips, and peel and slice the carrots into thin batons.
Step 4 Coat the tofu and carrot in the miso.
Step 5 Roast in the oven on a baking tray at 180C for 20 minutes.
Step 6 Lay a sheet of nori on a chopping board or on a bamboo mat (if you have one).
Step 7 Once the rice is cooked add a tablespoon of mirin and stir through.
Step 8 Spread a couple of spoonfuls of rice evenly across the sheet to create a thin layer, leave a 1cm gap at the top and bottom of the sheet.
Step 9 Add some tofu, carrot, cucumber and a few coriander leaves in a row about 5cm from the bottom of the sheet be careful not to overfill
Step 10 roll away from you keeping it firm and tight, add some water to the gap at the top as this will stick and keep the roll sealed
Step 11 slice using a sharp knife into evenly-sized pieces
Step 12 repeat until your rice runs out!
Step 13 serve with tamari, store in an airtight container and keep refrigerated.