Vegetable sushi | The Vegan Society

Ingredients

• 2 nori sheets
• 6 tbsp couscous, cooked with 3ml each turmeric and pomegranate molasses, cooled
• 2 tsp preserved lemon, washed and chopped finely
• 4 large fresh mint leaves, shredded finely
• 2 thin slices of eggplant, cut lengthwise, lightly grilled
• 3 tbsp thick apricot / peach / mango juice
• 1ml harissa paste / a pinch of chilli powder
• 1 tbsp toasted pine nuts, ground
• 6 tbsp arborio rice, cooked with 2 tsp apple purée
• 8 large fresh basil leaves
• 6 slices sun-dried tomatoes, chopped finely
• 2 medium baby marrows (zucchini), in thin lengths
• 2 1/2 tbsp balsamic vinegar
• 2 tsp water
• 2 garlic cloves, chopped very finely
• 2 tsp flat leaf parsley, chopped very finely
• 6 tbsp red sticky rice
• 1 whole star anise
• 3ml rice syrup
• 4 tbsp toasted salted peanuts, crushed very small
• Handful fresh coriander leaves, chopped
• 1/2 cucumber (or width of a nori sheet) cut lengthwise into quarters
• 2 tsp fresh lime juice
• 3 tbsp apple / pear / pineapple juice
• 2 tsp tamari
• 2 tsp ginger, finely grated
• 1 garlic clove, chopped very finely