3 Flavors Vegan Nigiris

The nigiri are one of the variants of the most popular sushi.

These are portions of rice molded by hand and covered with a delicacy that, in our case, will be different vegetables.

Vegan carrot, beet and daikon nigiri recipe

The base of our nigiris is a mixture, equal parts rice and quinoa.

And to give a touch of flavor and color, we will use daikon turnip, beetroot and carrot.

Ingredients

• 150 g quinoa
• 150 g sushi rice
• 500 g of mineral water
• 1 daikon turnip
• 1 beet
• 1 carrot
• Apple vinager
• 10 g of dried seaweed
• Wasabi in paste
• Salt, fine and fat

For the ponzu sauce :

• Tamari
• Rice vinegar
• Juice and lime peel
• Tangerine juice and peel
• Turmeric powder

Preparation

1. The base: soak the quinoa for 20 minutes. Wash it well and also the rice. Place the quinoa and rice grains in a pot with water and salt. Bring to a boil and simmer 12 minutes or until completely dry. Let it rest another 5 outside the fire. Then, spread on a tray to break the cooking and rectify with salt and pepper. Reserve it.
2. The filling: thinly slice the daikon turnip and leave it pickling in apple cider vinegar with a little salt. Place the beets on a cookie sheet and cover with coarse salt. Bake at 200 ° C for 30-40 minutes. Then peel and laminate like turnip. Reserve it. Slice the carrot and soak it with the seaweed to absorb the taste of the sea.
3. The sauce: mix all the ingredients to your liking.
4. Assembly: with wet hands, place a tablespoon well filled with rice and quinoa on the palm. With the thumb of your free hand, shape it into a triangle while moving the content, pressing on its different faces. Once formed, with your thumb and index finger, press on both ends. Repeat like this until you get all your mounted nigiris.
5. Serve : place wasabi dots on each of the nigiri and finish by placing the different vegetables on top, with the three colors alternated. Accompany with the ponzu sauce for dipping.