Homemade Vegan Sushi 🍣

Instructions

Cook the sushi rice according to the instructions provided on the pack, tip in to a bowl, mix with the sugar and vinegar and leave to cool.

Bring a pan of water to a boil, carefully add the spinach, cook for 30 seconds, drain and leave to cool.

Once the spinach has cooled, remove excess water by squeezing and mix with the sesame oil, sesame seeds and salt.

Slice the avocado, cucumber and spring onions, lay out the seaweed sheets on to a rolling mat, cover the bottom of the sheet with rice and place the avocado, spinach, bean sprouts, cucumber and spring onions on top of the rice followed by the coriander.

Use the mat to roll the sheet so that the fillings are enclosed. Press firmly on the mat to make sure the roll is compressed.

Continue this process until you get to the end, use a small amount of water on your finger tips to stick the seaweed sheet together.

Repeat this process with the remaining ingredients and slice the rolls in to small sushi pieces.