• Miwa


<VEGAN SUSHI PARTY/ ビーガン手巻き寿司>


<Yield> 2-3 servings

<Prep time> 20 mins (It doesn't include time to soak the rice)

<Cook time> 30 mins


Sushi rice

Japanese sushi rice 230g

water 1 ½ cup/ 230ml

Sushi vinegar

rice vinegar 2 tbsp

salt ¾ tsp

sugar 1 ½ tbsp

nori seaweed 6 sheets

soy sauce

wasabi paste


<Avocado wasabi paste>

avocado ½ of large size

lemon juice ½ tsp

wasabi ½ tsp

soy sauce ½ tsp

<Corn mayo>

Canned corn ¼ cup

vegan mayo 1 tbsp

<Tofu scramble>

See this recipe

<Crunchy beans sprout & carrot>

bean sprout 100g

carrot ,1 cup, shredded(60g)

salt ½ tsp

Toasted sesame oil 1 tsp

ground toasted sesame seed 1 tbsp



red bell pepper

broccoli sprout

shiso leaves

wasabi paste


1; Rinse the rice and soak it for 1 hour in water. Drain the water. Cook it with equal parts of rice and water in the rice cooker.

2; To make sushi vinegar, mix sugar, salt and rice vinegar. Pour it over the top of steaming hot sushi rice( process1). Mix and fan until the rice is completely cooled.

3; Chop cucumber and red bell pepper into pinky size. Remove the bottom of broccoli sprout.

Mix canned corn and mayo. Peel the skin of avocado and mash it with a fork. Add lemon juice, soy sauce and wasabi paste. Give it a good mix until it’s pureed.

4; Blanch beans sprout for 5 seconds. Shred carrot into match thin sticks. Sprinkle some salt and massage it until the carrots start to sweat. Let it sit for 5 mins then squeeze the liquid. Into the bowl, add carrot, bean sprout , toasted sesame oil and toasted sesame seeds. Toss if to coat.

5; Make tofu scramble according to this recipe.

6; Serve all the components on the plate beautifully. Cut nori seaweed into ¼.

When you eat it, take the nori seaweed and spread a thin layer of rice then pile your favorite fillings on top. Close the nori seaweed and dip it into the soy sauce along with wasabi paste.

<Miwa’s tips> ※Watch more on YouTube!

1; Please use Japanese sushi sticky rice. You can use apple cider vinegar as a substitute to rice vinegar.

2; Use any raw vegetables and even fruits for toppings.

3; Here is how to make Japanese sushi rice in a pot in case you don’t own a rice cooker.

<Storage time>

Keep all the components separate in an air-tight container in the fridge for 4 days. Japanese sushi rice will dry up after it’s combined with sushi vinegar. To make ahead of time, reheat the plain Japanese sushi rice and mix it with the sushi vinegar just before serving it.

☆彡My family enjoyed sushi with Japanese sake! It was such a good paring! If you want to give it a try, click here and use MIWACOOKING for $20 off. This code will be expired by the end of December 2021.

2021/11/20 MIWA