Vegan Gluten Free Pink Sushi Easy Recipe

For the seasoning:

• 1 tablespoon of wine vinegar
• 1 tablespoon of beet broth with vinegar
• 1 teaspoon of sugar
• 1 teaspoon salt

For the filling:

• 1 avocado
• 1 red onion
• 1 piece of cucumber
• 1 teaspoon wasabi paste
• 1 dl of vegan mayonnaise

To decorate:

• Lettuce leaves
• Radishes

preparation:

1. Place the sushi rice in a filter and wash it with plenty of cold water until the water runs clear.
2. Boil the rice as directed on the package, about 15 minutes. Then drain it and let it cool a bit.
3. In a saucepan, combine all the seasoning ingredients and stir until the salt and sugar are completely dissolved.
4. Add the seasoning to the rice and mix slowly so it doesn’t lose its shape.
5. Peel the cucumber and cut about 10 centimeters into very thin slices, using a cutter. Also cut thin slices of avocado and onion.
6. Add the wasabi paste, mayonnaise and mix well.
7. Line a pan (approximately 20 centimeters in diameter) with cling film, place half of the rice and press it into its shape. Then lift the plastic wrap and do the same with the rest of the rice.
8. Without lifting the second rice shape, spread the wasabi paste on top with the mayonnaise.
9. Top with the avocado slices, cucumber and chopped onion.
10. With the help of plastic wrap, place the rice that you have reserved on top. Next, press firmly to compact all the filling, cover it with plastic wrap, put a weight on top and put it in the refrigerator, about 1 hour.
11. After that time, remove from the cold, cut it into pieces, serve on lettuce leaves and decorate with slices of radishes.

Did you like this vegan and gluten-free pink sushi? Leave your comments and share this special recipe on your social networks. When you master the technique, you will surprise all your guests.